Garlic Mushrooms Cauliflower Skillet

Ingredients:
1 medium head of cauliflower, cut into bite-sized florets
2 tbsp olive oil (or any plant-based oil)
1 small onion, finely diced
3 garlic cloves, minced
8 oz (225 g) mushrooms, sliced (e.g., button, cremini, or shiitake)
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper, to taste
1/4 cup vegetable broth
2 tbsp nutritional yeast (optional, for cheesy flavor)
Fresh parsley, for garnish (optional)
Instructions:

Read more on next pagePrepare the Cauliflower:
Steam or blanch the cauliflower florets for 3-4 minutes until just tender. Drain and set aside.
Sauté Aromatics:
Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking for 2-3 minutes until softened and fragrant.
Cook the Mushrooms:
Stir in the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
Season with Herbs:
Sprinkle thyme, rosemary, salt, and pepper over the mushrooms. Mix well to evenly coat them with the herbs.
Deglaze the Skillet:
Pour in the vegetable broth, stirring to deglaze the pan and incorporate any browned bits. Simmer for 1-2 minutes.
Combine with Cauliflower:

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