Description

A quick, healthy, and flavorful skillet dish made with cauliflower, mushrooms, and a garlicky butter sauce. Perfect as a light main or low-carb side dish.

Ingredients

2 tbsp olive oil

2 tbsp butter

1 small head cauliflower, cut into florets

8 oz mushrooms, sliced

4 cloves garlic, minced

½ tsp smoked paprika

½ tsp Italian seasoning

Salt & black pepper, to taste

1 tbsp lemon juice

¼ cup Parmesan cheese (optional)

Fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

In a large skillet over medium heat, add olive oil and butter. Let the butter melt and the oil heat up.
Add the cauliflower florets and cook for 5–6 minutes until slightly golden.
Add the sliced mushrooms and continue cooking for 4–5 minutes until softened.
Stir in garlic, smoked paprika, Italian seasoning, salt, and black pepper. Cook for 2 minutes until fragrant.
Drizzle with lemon juice, then sprinkle with Parmesan cheese (if using).
Garnish with fresh parsley and serve hot.

Notes

Use frozen cauliflower if desired, but thaw and drain before cooking.
For vegan, replace butter with olive oil and omit Parmesan or use a dairy-free substitute.
Add red pepper flakes for spice.
Mix in other veggies like zucchini, bell peppers, or spinach for variety.
Store leftovers in the fridge for up to 3 days; reheat gently on the stove or in the microwave.

Nutrition

Serving Size: 1 serving (1/4 of recipe)
Calories: 165
Sugar: 3g
Sodium: 220mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 5g
Cholesterol: 15mg