Heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant, stirring frequently to prevent burning.
Add the sliced mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the cauliflower florets to the skillet and stir to combine with the garlic and mushrooms.
Season the mixture with salt, black pepper, dried thyme, and crushed red pepper flakes.
Cover the skillet and cook for 7-8 minutes, stirring occasionally, until the cauliflower is tender but still slightly crisp.
Remove the cover and cook for an additional 2 minutes to allow any excess moisture to evaporate.
Sprinkle the chopped fresh parsley over the skillet and stir to combine.
Serve warm.