Prepare the vegetables by washing the cauliflower and cutting it into florets, slicing the mushrooms, and mincing the garlic.

Heat olive oil in a large skillet over medium heat, then add minced garlic and sauté for 1 minute until fragrant.

Add sliced mushrooms, cooking for 5-7 minutes until they are golden brown.

Toss in cauliflower florets, add vegetable broth, cover the skillet and simmer for 10 minutes.

Remove the lid and season with salt, pepper, and red pepper flakes.

Stir in butter until melted, then add lemon juice and herbs if desired, and serve immediately.