Bring a pot with 1 inch of water and a steamer basket to a boil. Add cauliflower florets, cover, and steam until very tender, about 10–12 minutes. Test with a fork — it should pierce easily.

Infuse milk and garlic

While cauliflower steams, warm the milk (or cream) with smashed garlic and 1 tablespoon olive oil in a small saucepan over low heat until just simmering. Remove from heat and let sit 5 minutes to infuse, then discard the garlic clove.

Purée

Drain the cauliflower well and transfer to a blender or food processor. Add butter, infused warm milk a little at a time, lemon zest, salt, and pepper. Purée until very smooth, scraping down sides as needed. Adjust consistency with more milk if necessary. Taste and adjust seasoning. Keep warm.

Grilled Mushrooms

Preheat grill or grill pan

Preheat an outdoor grill to medium-high or place a heavy grill pan over medium-high heat until hot.

Toss mushrooms

In a bowl, combine mushrooms with 2 tablespoons olive oil, soy sauce, minced garlic, thyme, salt, and pepper. Toss to coat.

Grill mushrooms

Place mushrooms cut-side down (or flat side) on the hot grill or pan. Cook undisturbed 3–5 minutes until good char forms, then flip and cook 2–3 more minutes until tender but not soggy. Remove from heat and keep warm.

Chimichurri

Combine ingredients

In a bowl, mix chopped parsley, cilantro (if using), oregano, minced garlic, red wine vinegar, lemon juice, red pepper flakes, salt, and black pepper.

Emulsify

Slowly whisk in 4 tablespoons olive oil until evenly combined. Taste and adjust acidity or salt. Let rest 10–15 minutes at room temperature to allow flavors to marry.

Finish & Plate

Spread the warm cauliflower purée in the center of each plate in a shallow well or smear with the back of a spoon to make a base.

Arrange grilled mushrooms on top or to one side of the purée.

Spoon chimichurri over the mushrooms and a little around the plate so some reaches the purée.

Drizzle 1 tablespoon extra-virgin olive oil around the plate, sprinkle 1/2 teaspoon espelette pepper evenly over the dish, and finish with lemon wedges and microgreens or chives as garnish.

Serve immediately, with lemon to squeeze over as desired.