Add 1 tbs olive oil to a large deep skillet, on medium high heat. Saute your mushrooms until tender and golden - about 7 minutes. Season them with salt to taste. Transfer to a bowl and set aside. Wipe your skillet with a paper towel.
Add the remaining 1 tbs olive oil to the pan and cook your shallot for 2 minutes and then add your garlic and stir for 30 seconds.
Now add the cauliflower and season with the thyme and salt and pepper to taste. Stir this for 2 minutes. Next add in the wine and cook down for 1 minute. Then add the broth and mix it in. Cover the pan and lower the heat to medium low. Cook until the cauliflower is tender, about 5 minutes, stirring only a few times.
Lastly, mix in the butter until melted. Add in the pecorino cheese and mushrooms and toss all together. Taste and season if needed.
Notes
Garnish with some fresh basil.Any mushrooms work here.Also, if using a fresh cauliflower head, chop it and throw the pieces into a food processor and pulse until they resemble rice.