Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large heavy-bottomed skillet over medium-high heat.

Add the cauliflower florets to the skillet and sauté for 7 minutes, stirring occasionally until the edges are golden brown.

Incorporate the remaining 2 tablespoons of butter and the sliced mushrooms into the skillet.

Sauté the mushroom and cauliflower mixture for an additional 5 minutes until the mushrooms have softened and browned.

Add the minced garlic and dried thyme, stirring constantly for 60 seconds to prevent the garlic from burning.

Season the mixture with sea salt and black pepper, tossing to ensure even distribution.

Remove the skillet from heat and stir in the fresh lemon juice and chopped parsley.

Transfer to a serving dish and serve immediately while hot.