In a food processor or blender, roughly chop the cauliflower florets. You want it to be the consistency of regular rice.

In a large pan over medium heat, melt the butter.

Sauté the mushrooms, garlic, and shallot for about 5 minutes, or until the shallot becomes translucent.

Add the cauliflower, and continue to sauté for another 5 to 7 minutes.

Pour in the wine or broth, and deglaze the pan, stirring to scrape up the browned bits from the bottom.

Reduce the heat to low, and stir in, a little at a time, the 1 ½ cups chicken broth while the mixture thickens.

Continue to stir over low heat for 5 more minutes, and then serve garnished with the scallions.