Prepare 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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