Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 pound cremini mushrooms, sliced (450g)
  • 1 medium head of cauliflower, cut into small florets (approx. 600g)
  • 4 cloves garlic, minced (about 2 tablespoons)
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional, for a touch of heat)
  • ½ cup vegetable broth (120ml)
  • 2 tablespoons lemon juice (30ml)
  • ¼ cup chopped fresh parsley, for garnish (15g)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons grated Parmesan cheese (optional, for serving)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until browned and softened.
  2. Add the cauliflower florets, minced garlic, thyme, and red pepper flakes (if using) to the skillet.
  3. Pour in the vegetable broth and lemon juice. Bring to a simmer, then reduce the heat to medium-low. Cover the skillet and cook until the cauliflower is tender-crisp, stirring occasionally.
  4. Remove the lid and cook for another 5 minutes, or until the sauce has slightly reduced and thickened. Season with salt and pepper to taste.
  5. Stir in the fresh parsley. Serve immediately, garnished with grated Parmesan cheese (if desired).