Wash and cut the cauliflower into bite-sized florets and set it aside. Next, slice the mushrooms into thick pieces and mince the garlic.

In a large skillet, pour in 2 tablespoons of olive oil and place it over medium heat. Once the oil shimmers, add the minced garlic and sauté for about 1 minute until fragrant and lightly golden.

Add the sliced mushrooms to the skillet, spreading them evenly. Let them cook for about 5-7 minutes, stirring occasionally, until they turn golden brown and the moisture is released.

Toss in the prepared cauliflower florets and mix well to combine them with the garlic and mushrooms. Pour in ½ cup of vegetable broth, and cover the skillet with a lid. Let it simmer for about 5 minutes.

Check the cauliflower after about 10 minutes of simmering; it should be fork-tender but not mushy. Season with salt, pepper, and a pinch of red pepper flakes if desired.

Remove the skillet from heat and stir in 1 tablespoon of butter until it melts. For extra flavor, add a splash of lemon juice or some fresh herbs before serving.