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)
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