Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant, stirring frequently to avoid burning.
Add the sliced mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the cauliflower florets to the skillet and stir to combine with the mushrooms and garlic.
Sprinkle the dried thyme, dried oregano, salt, and black pepper over the vegetables and stir well.
Pour the vegetable broth into the skillet, cover with a lid, and cook for 7-8 minutes, stirring halfway through, until the cauliflower is tender but not mushy.
Remove the lid and cook for an additional 2 minutes to allow any remaining liquid to evaporate.
Remove the skillet from heat and stir in the chopped fresh parsley.
Serve warm as a side dish or light main course.