1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cauliflower florets and cook, stirring occasionally, until they begin to brown, about 8-10 minutes.
2. Add the remaining tablespoon of olive oil along with the sliced mushrooms. Stir and cook until the mushrooms are tender and have released their moisture, approximately 5-7 minutes.
3. Add the minced garlic, thyme, paprika, salt, and pepper to the skillet. Stir continuously for about 1-2 minutes, or until the garlic is fragrant and golden.
4. If using, drizzle the lemon juice over the skillet ingredients and stir to combine. This adds a lovely brightness to the dish.
5. Remove the skillet from the heat and sprinkle with fresh parsley for a burst of color and freshness.
6. Serve immediately, and enjoy the warm, comforting flavors that remind me of the vibrant meals at my family table.

Remember, cooking is an art, not a science. Trust your senses, just like my abuela taught me, and adjust the seasoning to your taste.