# Components:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets (approximately 24 ounces)
02 - 9 ounces cremini or white mushrooms, sliced
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2 tablespoons fresh parsley, chopped
→ Seasonings & Oils
06 - 3 tablespoons olive oil
07 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
08 - 1/2 teaspoon crushed red pepper flakes (optional)
09 - Salt and ground black pepper to taste
→ Optional Garnishes
10 - 2 tablespoons grated Parmesan cheese
11 - Lemon wedges
# Directions:
01 - Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the chopped onion and sauté for 2 to 3 minutes until softened.
02 - Add minced garlic and cook, stirring constantly, for 30 seconds or just until fragrant.
03 - Stir in cauliflower florets and sauté for 5 minutes, allowing florets to begin browning lightly.
04 - Add sliced mushrooms to the skillet along with the remaining 1 tablespoon olive oil. Sprinkle in thyme, crushed red pepper flakes if desired, salt, and black pepper. Stir to evenly coat vegetables with seasonings.
05 - Continue cooking and stirring occasionally for 10 to 12 minutes until vegetables are tender and lightly caramelized.
06 - Stir in chopped parsley and adjust seasoning if needed.
07 - Transfer to serving dishes and, if desired, sprinkle with Parmesan cheese and serve with lemon wedges.
