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.
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