Cut half of the cauliflower into small pieces and blanch in boiling salted water for 1 minute. Drain.

Chop the remaining cauliflower into small pieces and blend until finely chopped.

Melt the butter in a sauté pan, add the garlic and 2/3 of the chopped shallots, and cook over medium heat for 3-4 minutes, stirring continuously.

Add the blended cauliflower, milk, and a pinch of nutmeg. Cook for 10 minutes until reduced and tender.

Transfer to a blender, add 40g of Parmesan, season lightly with salt and pepper, and blend until thick and smooth.

Preheat the oven to broil.

In a hot pan, heat the olive oil and sauté the sliced mushrooms for 3-4 minutes on high heat.

Add the sliced ham, fresh thyme, and remaining shallots, cook for 2 minutes, then add lemon juice and wine.

Mix and cook until the liquid evaporates.

Transfer the mixture to a baking dish and combine with the previously blanched cauliflower pieces.

Spread the cauliflower Parmesan purée over the top, mix gently, add 40g of Parmesan on the surface, and broil for 5-7 minutes.

Serve warm with a fresh salad.