Prepare the Cauliflower: Steam or blanch the cauliflower florets for 3-4 minutes until slightly tender. Drain and set aside.
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.
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.
Add Herbs and Seasonings: Season the mushrooms with thyme, rosemary, salt, and pepper. Stir well to coat the mushrooms in the fragrant herbs.
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.
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.
Optional Nutritional Yeast: For a cheesy, savory note, sprinkle in the nutritional yeast and stir well to incorporate.
Adjust Seasoning: Taste the dish and adjust salt and pepper as needed.
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.
