Prepare the Ingredients : Clean the mushrooms and trim the stems if necessary. Dice the shallots, mince the garlic, and chop the fresh herbs.

Cook the Cauliflower : In a large skillet, melt 2 tablespoons of butter over medium heat. Add the cauliflower florets to the skillet and season with salt and pepper. Cook, stirring occasionally, for 5-7 minutes, or until the cauliflower starts to become tender and slightly golden. Remove the cauliflower from the skillet and set aside.

Cook the Mushrooms : In the same skillet, add the remaining 2 tablespoons of butter. Add the diced shallots and cook for 2 minutes until softened. Add the cremini mushrooms and season with salt and pepper. Sauté for 5-7 minutes until the mushrooms are browned and tender.

Combine and Add Garlic and Herbs : Return the cooked cauliflower to the skillet with the mushrooms. Stir in the minced garlic, fresh thyme, and parsley. Cook for an additional 1-2 minutes until the garlic is fragrant.

Deglaze the Pan : Add the white wine and chicken stock to the skillet, stirring to scrape up any browned bits from the bottom of the pan. Let the mixture simmer for 2-3 minutes until the liquid reduces slightly and coats the vegetables.

Serve : Remove from heat and adjust seasoning with additional salt and pepper, if needed. Transfer to a serving dish and garnish with additional parsley if desired. Serve warm.