In a medium sauce pot, combine cauliflower, whole milk, capers, roasted garlic and sea salt.
Simmer until cauliflower is fully cooked. Puree and set aside.
In a large skillet, melt butter.
Add mushrooms and peppercorns. Saute until mushrooms are lightly browned.
Add chives.
Deglaze with Sherry.
Pour cauliflower sauce over toast.
Top with cooked mushrooms