Preheat oven to 400F.

Separate cauliflower into florets, drizzle with olive oil and season with salt and black pepper.

Place in a single layer on a baking sheet.

Roast twenty minutes and stir. Continue roasting twenty minutes more, or until lightly browned and tender.

Saute the mushrooms, onion and garlic in the mixture of olive oil and butter with salt, black pepper and thyme until mushrooms soften.

Stir in the white wine and continue to cook until it vapes off and is mostly dry.

Stir in the flour to coat vegetables.

Add the broth and stir briskly with tomato paste and paprika.

Once it thickens, remove from heat.

Whisk the sour cream into the milk and quickly stir into the sauce (off the heat).

Add parsley and roasted cauliflower and stir again.

Serve over noodles if you like.