Ingredients:
4 tablespoons butter (or ghee)
olive oil (to spray) in case you need it
1/2 onion, chopped
1 head cauliflower, cut into florets
1 pound (500g) mushrooms, cleaned (Use while or chopped)
2-3 tablespoons vegetable or chicken stock
1 teaspoon fresh thyme leaves, chopped (or half tsp dry)
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped (for topping)
salt and pepper, or to taste

Instructions:
In a large skillet, heat the butter over medium-high heat. Add the chopped onion and sauté until softened, about 3 minutes.

Add the mushrooms and cook for 4-5 minutes, turning occasionally, until they release most of their moisture and brown evenly.

Once the mushrooms are golden, add the cauliflower florets. Continue cooking for 8-10 minutes, until the cauliflower is crispy on the edges and well browned.

Pour in the vegetable stock and cook for 2 minutes, allowing the sauce to reduce slightly.

Stir in the thyme, 1 tablespoon of parsley, and garlic. Cook for about 30 seconds until fragrant. Season with salt and pepper to taste.

Garnish with the remaining parsley and serve the dish immediately. Enjoy!