*Ingredients:*
- 1 large head of cauliflower, broken into florets
- 2 cups mixed mushrooms (button, cremini, shiitake), sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup chicken or vegetable broth
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (optional)
*Instructions:*
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Add the cauliflower florets to the skillet and cook until they start to soften, about 5 minutes.
5. Add the thyme, salt, and pepper to the skillet and stir to combine.
6. Pour in the broth and bring the mixture to a simmer.
7. Reduce the heat to medium-low and let the skillet simmer, covered, until the cauliflower is tender, about 10-15 minutes.
8. Remove the lid and sprinkle with Parmesan cheese (if using).
9. Serve hot, garnished with chopped parsley (if desired).