Heat the olive oil in a large skillet over medium heat.
Add the minced garlic 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 begin to soften and release their moisture.
Add the cauliflower florets to the skillet and stir to combine with the mushrooms and garlic.
Sprinkle the dried thyme, dried oregano, salt, and black pepper over the vegetables. Stir well to evenly distribute the seasonings.
Cover the skillet with a lid and cook for 7-8 minutes, stirring halfway through, until the cauliflower is tender but still slightly crisp.
Remove the lid and cook for an additional 2 minutes to allow any excess moisture to evaporate, stirring occasionally.
Remove the skillet from heat and sprinkle the chopped fresh parsley over the top.
Serve warm as a side dish or a light main course.