Garlic Cauliflower and Mushrooms

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup mushrooms, sliced (button or cremini mushrooms work well)
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme (or fresh thyme, if preferred)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional for a little heat)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)
• Lemon wedges (optional, for serving)

Instructions:

1. Prepare the vegetables:
   • Cut the cauliflower into florets and slice the mushrooms.
   • Mince the garlic and set aside.
2. Cook the cauliflower:
   • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
   • Add the cauliflower florets and sauté for about 5-7 minutes until they begin to soften. Stir occasionally to avoid burning.
3. Add the mushrooms:
   • Push the cauliflower to one side of the pan and add the remaining tablespoon of olive oil.
   • Add the sliced mushrooms and cook for another 5 minutes, stirring occasionally, until they begin to brown.
4. Add garlic and seasonings:
   • Stir in the minced garlic, thyme, salt, black pepper, and red pepper flakes (if using).
   • Cook for another 2-3 minutes until the garlic becomes fragrant, being careful not to burn it.
5. Toss and serve:
   • Once the cauliflower is tender and the mushrooms are golden, remove from heat.
   • Garnish with freshly chopped parsley and a squeeze of lemon juice, if desired.
   • Serve warm as a side dish or a light main course.

Tips:

• For a richer flavor, you can add a sprinkle of grated Parmesan cheese just before serving.
• This dish pairs well with roasted chicken, steak, or as a vegan side to a grain-based dish like quinoa or rice.