1️⃣ To make the sautéed cauliflower and mushrooms skillet: Heat the butter and oil in a large pan or skillet over medium-high heat. Sauté the onion until softened (about 3 minutes). 🧅

2️⃣ Add the mushrooms and cook for about 4-5 minutes on all sides. Make sure the mushrooms render as much moisture as possible. Brown them a little more, if necessary, to avoid the side dish becoming soggy at the end. Keep an eye on it so they don’t burn either. 🍄

3️⃣ Once mushrooms are well browned, add cauliflower florets. Cook until golden and crispy on the edges, about 8-10 minutes. Veggies must be well browned. 🥦

4️⃣ Pour in the vegetable stock and cook for 2 minutes, to reduce the sauce slightly. 🥣

5️⃣ Add thyme, one tablespoon of parsley, and garlic. Cook the mushrooms and cauliflower for half a minute, until fragrant. Season generously with salt and pepper to taste, sprinkle with remaining parsley, and serve the garlic butter, mushrooms, and cauliflower skillet immediately. Enjoy! 🌿🧄