Scrambled eggs with cauliflower and mushrooms

Bring the broth to a boil and set aside.

Cook the mushrooms until golden brown.

Chop the onion and garlic into small pieces and cook over medium heat. Season with salt and pepper. When the onion is about transparent, add the mushrooms and stir them a few more times.

Chop/shred the cauliflower and add to the pan. Cook for a couple of minutes. Add half of the wine and broth

Let it simmer until the broth begins to reduce. Add the rest of the wine. Add the milk and cook until the cauliflower is soft and most of the liquid has disappeared.

Remove from the heat, season again to taste and add the cheese.

Optional: garnish with thyme.

And enjoy this delight.