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In a large pan over medium heat, melt the butter. Add the chopped mushrooms, garlic and thyme. Cook until the mushrooms are tender and start to brown, about 10 minutes. Optionally set aside half of the mushrooms as a garnish. Cover them with foil or keep them warm in the oven. Break the cauliflower into florets and blend it in a food processor until it resembles rice. Add the cauliflower to the pan and stir, so that the cauliflower is coated with butter and warms, about 3 minutes. Add the white whine and let cook for 3 minutes or until the liquid has evaporated. Add the half the broth, again letting it cook for 3 minutes or until it has evaporated. Add the remaining broth and the cream. Stir well. Cover with a lid and steam the cauliflower for 15 minutes or until it has reached the desired consistency. Stir in the parmesan and season to taste. Serve topped with the remaining mushrooms (if set aside).
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