# Components:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets (approximately 24.7 oz)
02 - 9 oz 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
08 - 1/2 teaspoon crushed red pepper flakes (optional)
09 - Salt and black pepper, to taste
→ Optional Garnishes
10 - 2 tablespoons grated Parmesan cheese (omit for vegan preparation)
11 - Lemon wedges
# Directions:
01 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped onion and cook for 2 to 3 minutes until translucent.
02 - Add minced garlic and sauté for 30 seconds, stirring continuously until fragrant.
03 - Add cauliflower florets to the skillet. Sauté for 5 minutes, stirring occasionally to promote even browning.
04 - Introduce sliced mushrooms and remaining 1 tablespoon olive oil. Sprinkle in thyme, salt, black pepper, and red pepper flakes if using. Stir well.
05 - Continue cooking, stirring occasionally, for 10 to 12 minutes until both the cauliflower and mushrooms are tender and lightly caramelized.
06 - Incorporate chopped parsley and adjust seasoning to taste.
07 - Sprinkle with Parmesan cheese if desired and present with lemon wedges for serving.
