*Instructions:*
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Add the cauliflower florets to the skillet and cook until they start to soften, about 5 minutes.
5. Add the thyme, salt, and pepper to the skillet and stir to combine.
6. Pour in the broth and bring the mixture to a simmer.
7. Reduce the heat to medium-low and let the skillet simmer, covered, until the cauliflower is tender, about 10-15 minutes.
8. Remove the lid and sprinkle with Parmesan cheese (if using).
9. Serve hot, garnished with chopped parsley (if desired).
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