In a large saute pan, heat butter over medium heat until melted and hot. Add chopped mushrooms and garlic and sauté until mushrooms are tender and just turning golden brown. Season with salt and pepper.
Reduce heat to medium low, add cauliflower, and toss to coat in the butter. Add white wine and cook until the liquid has bubbled away. Add broth a few tbsp at a time, stirring frequently and letting it evaporate each time.
When cauliflower is becoming tender, add a little more broth and a few tbsp of cream. Cover with a lid and continue to cook, about 5 minutes.
Stir in the parmesan, salt, and pepper to taste. Enjoy!