1 medium head of cauliflower, cut into small florets

2 tablespoons olive oil (or any preferred vegan oil)

1 small onion, finely chopped

3 garlic cloves, minced

8 ounces (225g) mushrooms, sliced (such as white button, cremini, or shiitake)

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1/4 cup vegetable broth

2 tablespoons nutritional yeast (optional, for a cheesy flavor)

Fresh parsley, for garnish (optional)

Step 1: Prepare the Cauliflower

Steam or blanch the cauliflower florets for 3-4 minutes until slightly tender. Drain and set aside.

Step 2: Sauté the Aromatics

Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened and fragrant.

Step 3: Cook the Mushrooms

Add the sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.

Step 4: Add Herbs and Seasonings

Season the mushrooms with thyme, rosemary, salt, and pepper. Stir well to coat the mushrooms in the fragrant herbs.

Step 5: Deglaze the Skillet

Pour the vegetable broth into the skillet, stirring to deglaze and scrape up any flavorful bits from the bottom. Let it simmer for 1-2 minutes.

Step 6: Add Cauliflower

Toss the steamed cauliflower into the skillet, stirring to combine with the mushrooms and herbs. Cook for another 5-7 minutes, allowing the flavors to meld.

Step 7: Optional Nutritional Yeast

For a cheesy, savory note, sprinkle in the nutritional yeast and stir well to incorporate.

Step 8: Adjust Seasoning

Step 9: Garnish and Serve

Finish with a sprinkle of fresh parsley for a burst of color and freshness. Serve hot as a main course or side dish.

Variations:

Garlic Mushrooms Cauliflower Skillet