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Heat olive oil in a large skillet over medium heat.
Add garlic and sauté for about 1 minute until fragrant.
Add mushrooms and cook for 5 minutes, stirring occasionally, until they release moisture and begin to brown.
Add cauliflower florets, thyme, salt, and pepper. Stir well to combine.
Cover the skillet and cook for 8–10 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
Remove the lid and cook another 2 minutes to let any excess moisture evaporate.
Garnish with fresh parsley before serving.
Serving and storage tips:
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