Cook the pasta in a large amount of salted boiling water.
Break the cauliflower into small inflorescences and fry in butter – it should turn out tender but keep its shape.
Heat the olive oil in a pan, add the chanterelles and fry until golden brown for 5-7 minutes.
Add the cream, chicken broth, cauliflower. Add salt, freshly ground black and allspice, thyme. Bring the sauce to a boil while stirring.
Add the pasta to the sauce, stir and heat until the sauce and noodles become a whole.
Serve the pasta with chanterelles and sprinkle with grated parmesan.