1-First Step: Prep your ingredients. Clean the mushrooms and slice them into thick, bite-size pieces. Chop the onion, mince the garlic, chop thyme, and roughly chop parsley. Cut the cauliflower into florets so they cook at the same speed.

2-Second Step: Heat the skillet and start the base. Place a large skillet over medium heat and add the olive oil plus butter or ghee. Once it melts and shimmers, add the chopped onion and cook for 3 to 4 minutes until softened.

3-Third Step: Brown the mushrooms for best flavor. Add the mushrooms to the skillet in an even layer. Cook for about 6 to 8 minutes, stirring occasionally, until they release moisture and turn golden. Season lightly with a pinch of salt and pepper so the mushrooms taste great right from the start.

4-Fourth Step: Add cauliflower and stock. Stir in the cauliflower florets, then pour in the vegetable stock. Cover the skillet and cook for 6 to 9 minutes, stirring once halfway, until the cauliflower is tender but not mushy. If the pan looks too dry, add a splash more stock or water.

5-Final Step: Finish with garlic and herbs. Uncover the skillet and cook for 1 to 2 minutes more to reduce any extra liquid. Stir in minced garlic, thyme, and the remaining salt and pepper. Turn off the heat, then fold in parsley and serve hot.