Place the cauliflower florets in to a large pan and pour water up to around 2 inches (it doesn't need to cover the cauliflower, just create steam)
Put a lid over the pan and cook the cauliflower on low to medium heat for 10 minutes or until a knife can easily pierce the vegetable.
Carefully strain the cauliflower in a colander and leave to steam dry for around 5 minutes.
In a blender, add the almond (first) followed by the cooked cauliflower, butter, olive oil and a good pinch of sea salt.
Blend until smooth and silky. Leave the lid on.
Cut larger mushrooms in to chunks leaving the smaller ones whole.
In a large sautée pan on medium heat, melt the butter.
Add the garlic and cook for around 1 minute.
Add the chopped thyme and sage.
Add the mushrooms and the olive oil.
Season with a pinch of sea salt and sautée until the mushrooms are cooked.
Add the red wine vinegar and toss through.
Cook for another minute.
Spoon several spoons of the cauliflower mash (around ½ cup) on to a plate and layer with mixed mushrooms. Serve with a salad or fresh bread.