Wash the salsify well with water and peel it.
Cut into pieces and cook in the milk until tender.
Leave to cool and cut into a brunoise.
Season to taste with salt.
Cut the cauliflower into florets and season with olive oil and lemon zest.
Roast the cauliflower in the oven until tender at 190°C and let cool.
Fry the shimeji mushrooms briefly in olive oil and season to taste with salt.