Mushroom Cauliflower Stroganoff

I meant to slice part of the cauliflower I just bought into steaks to smother with mushrooms and caramelized onions but I got a little crazy after blanching it and the whole thing ended up in florets. I was not about to give up on the flavor combination that I've been craving, though, so I used them in a stroganoff-style dish over brown rice.

Mushroom Cauliflower Stroganoff - Serves 2

4 oz sliced mushrooms
1 cup cauliflower florets, blanched
1 small onion, sliced
3 cloves garlic, minced
1/4 tsp marjoram
1/4 tsp thyme
1/2 cup vegan sour cream
1/4 cup dairy-free milk
1 Tbsp cornstarch
2 Tbsp amino acids
2 cups prepared brown rice

Saute onion in small amount of olive oil until it browns. Add garlic and cauliflower, saute until garlic is fragrant. Toss with marjoram and thyme. Stir in mushrooms and continue to cook until they begin to brown and liquid has evaporated.  Combine cornstarch with milk and stir into pan. Add sour cream and aminos. Cook until desired consistency. Serve over brown rice.