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Prepare the Cauliflower: Bring a pot of water to a boil and add a pinch of salt. Add the cauliflower florets and blanch for 3-4 minutes until just tender. Drain and set aside.
Cook the Mushrooms: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced mushrooms and cook for about 5-7 minutes, stirring occasionally, until they release their moisture and start to brown.
Add Garlic and Spices: Reduce the heat to medium. Push the mushrooms to one side of the skillet and add the remaining tablespoon of olive oil. Add the minced garlic and cook for 1-2 minutes until fragrant. Stir the garlic into the mushrooms. Sprinkle in the dried thyme, dried oregano, smoked paprika, salt, and pepper. Stir to combine.
Combine Cauliflower and Mushrooms: Add the blanched cauliflower florets to the skillet. Pour in the vegetable broth or water to deglaze the pan, scraping up any browned bits from the bottom. Cook for another 5-7 minutes, stirring occasionally, until the cauliflower is tender and everything is well combined.
Finish and Serve: If using nutritional yeast, sprinkle it over the skillet and stir to combine. Taste and adjust seasoning as needed. Garnish with freshly chopped parsley.