Ingredients
Scale
- 2 tbsp olive oil (30 ml)
- 2 tbsp butter (28 g)
- 1 small head cauliflower, cut into florets
- 8 oz mushrooms, sliced (227 g)
- 4 cloves garlic, minced
- ½ tsp smoked paprika (2 g)
- ½ tsp Italian seasoning (2 g)
- Salt & black pepper, to taste
- 1 tbsp lemon juice (15 ml)
- ¼ cup Parmesan cheese (optional, 25 g)
- Fresh parsley, for garnish
Instructions
- In a large skillet over medium heat, add the olive oil and butter. Wait until the butter is melted and starts to foam.
- Add the cauliflower florets and cook for 5-6 minutes until they’re slightly golden, stirring occasionally. Next, add the sliced mushrooms and continue cooking for an additional 4-5 minutes until tender.
- Stir in the minced garlic, smoked paprika, Italian seasoning, salt, and black pepper. Cook for another 2 minutes until the garlic is fragrant.
- Drizzle with lemon juice, sprinkle with Parmesan cheese if using, and garnish with fresh parsley. Serve hot!
Notes
Make ahead by preparing cauliflower and mushrooms a day in advance. This dish is vegan without cheese and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Vegetarian
- Diet: Vegetarian, Vegan, Gluten-Free