Ingredients:

  • 1 medium head cauliflower, cut into small florets (approx. 600g / 21 oz)
  • 8 oz (225 g) cremini or button mushrooms, sliced
  • 3 tablespoons olive oil or unsalted butter, divided
  • 4 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • ½ teaspoon red pepper flakes (optional, for a kick)
  • 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried parsley)
  • 1 tablespoon fresh lemon juice (optional, for brightness)
  • Grated Parmesan cheese (optional, for topping)

Instructions:

  1. Wash and chop cauliflower into small, bite-sized florets. Slice the mushrooms. Mince the garlic.
  2. Heat 2 tablespoons of olive oil (or butter) in the large skillet over medium heat. Add the cauliflower florets and a pinch of salt. Cook, stirring occasionally, until the cauliflower starts to brown and soften (8-10 minutes).
  3. Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are browned and tender, and their moisture has largely evaporated (5-7 minutes).
  4. Push the vegetables to one side of the pan. Add the remaining 1 tablespoon of olive oil (or butter). Add the minced garlic. Cook for 30 seconds, or until fragrant. Stir everything together to combine. Season with salt, pepper, and red pepper flakes (if using).
  5. Stir in the chopped parsley and lemon juice (if using). Serve hot, optionally topped with grated Parmesan cheese.