Blitz the cauliflower in a food processor, season with salt, leave to absorb in a sieve for approx. 30 mins. Use a tea towel to squeeze out any excess liquid from the cauliflower, transfer to a bowl. Mix in the cheese, egg, salt and pepper. Transfer the mixture to a baking tray lined with baking paper, shape by hand into a round flatbread (approx. 28 cm in diameter).
Spread the crème fraîche on top of the cauliflower base, top with the radish and blackcurrants. Place the reserved radish greens in the food processor along with the sage and seeds, add the oil and water, puree, season, spread on top of the flatbread, sprinkle with cheese.
Approx. 30 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, garnish with the micro greens, season with salt.