Begin by rinsing the medium head of cauliflower under cool water to remove any dirt. Dry it thoroughly with a kitchen towel before cutting the cauliflower into uniform bite-sized florets.

Place a large skillet over medium heat and add the 2 tablespoons of olive oil along with 1 tablespoon of unsalted butter. Heat the mixture until the butter melts and the oil shimmers, roughly 2-3 minutes.

Once the oil-and-butter mixture is ready, immediately add the 3 minced cloves of garlic. Sauté for about 1 minute, stirring continuously until the garlic becomes fragrant and slightly golden.

Incorporate the sliced mushrooms into the skillet. Stir well and sauté for about 5 minutes until the mushrooms soften and their juices begin to release.

Add the prepared cauliflower florets to the skillet, tossing them to coat with the garlic and mushroom mixture. Season with 1 teaspoon of dried thyme, salt, and freshly ground black pepper to taste.

Continue to cook the mixture over medium heat, stirring frequently for about 8-10 minutes until the cauliflower becomes tender.

Sprinkle the ¼ cup of grated Parmesan cheese over the sautéed vegetables. Gently stir everything together, allowing the cheese to melt and blend into the mixture.

Before serving, remove the skillet from heat and garnish with 2 tablespoons of chopped fresh parsley for a pop of color and freshness.

Serve your Garlic Cauliflower and Mushroom Skillet warm, either as a main entrée or a delicious side dish.