Cauliflower, peas and mushrooms in gravy

1/2 head of cauliflower, cut into florets

4 oz frozen green peas, thawed

8 oz button mushrooms, halved

1 tbsp minced garlic

1/2 tsp dried thyme

salt and pepper to taste, extra on the black pepper

2 tbsp olive oil

1/4 tsp onion powder

1 tsp gluten free flower dissolved in 1/2 cup water

1 tsp better than bouillon brand vegetable bouillon dissolved in 1 cup water

brown basmati rice

In a large pan, combine olive oil, seasonings, cauliflower and mushrooms. When mushrooms start to soften and produce liquid, add water/bouillon and simmer until cauliflower is cooked to desired tenderness. Add peas and return to low simmer. Add flour/water mixture. Stir. Allow to thicken. Serve over rice.