First, wash the cauliflower, divide it into florets, and pre-cook it in water or steam for five minutes, then drain.
Then, clean the mushrooms and leave them whole, and chop the garlic.
Then, in a large pan, fry the whole mushroom heads and let them shrink slightly.
Now, add the cauliflower florets to the pan. Let them cook briefly and add the garlic.
Then, let everything brown for about five minutes, season with salt and pepper, and sprinkle with fresh thyme.
Garnish with a little olive oil, a few squeezes of lemon juice, and a few thyme leaves.
Serve with a green salad.
Bon appetit!
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