Ingredients

• 1 medium-sized cauliflower, cut into small florets
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces (about 225g) mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/4 cup vegetable broth
• 2 tablespoons nutritional yeast (optional, for added flavor)
• Fresh parsley, for garnish (optional)
  Instructions:
• Steam or blanch the cauliflower florets for 3-4 minutes, or until they are slightly tender. Drain and set aside.
• In a large skillet, heat the olive oil over medium heat.
• Add the chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onions become translucent and fragrant.
• Add the sliced mushrooms to the skillet and continue to cook for 5-7 minutes, or until they release their moisture and start to brown.
• Season the mushrooms with dried thyme, dried rosemary, salt, and pepper. Stir well to distribute the herbs evenly.
• Pour in the vegetable broth to deglaze the skillet, scraping up any browned bits from the bottom.
• Add the steamed cauliflower florets to the skillet and toss everything together. Cook for an additional 5-7 minutes, allowing the cauliflower to absorb the flavors.
• If desired, sprinkle nutritional yeast over the cauliflower and mushrooms for extra flavor. Stir well to combine.
• Taste and adjust the seasoning with more salt and pepper if needed.
• Garnish the Garlic Mushrooms Cauliflower Skillet with fresh parsley, if desired.
• Serve hot as a side dish or a light main course. It’s a healthy and satisfying option for a w-w meal.