1. Sauté the Veggies
In a large skillet, melt butter over medium-high heat.
Add cauliflower florets and cook for 5-6 minutes until lightly browned.
Add mushrooms and cook for another 4-5 minutes until tender.
2. Add Garlic & Seasonings
Stir in garlic, red pepper flakes, salt, and pepper. Cook for 1 minute until fragrant.
3. Finish & Serve
Remove from heat and toss with fresh parsley (and Parmesan if using).
Squeeze lemon juice over top for a bright finish (optional).
Pro Tips for the Best Results
🔥 Get that caramelization! Don’t stir too often—let the veggies brown.
🍄 Mushroom tip: Don’t overcrowd the pan, or they’ll steam instead of sear.
🧄 Garlic hack: Add it late to prevent burning.
🍽 Make it a meal: Top with grilled chicken, shrimp, or tofu.
FAQs
❓ Can I roast this instead of sautéing?
Yes! Toss with oil, spread on a baking sheet, and roast at 400°F (200°C) for 20-25 mins, stirring halfway.
❓ How do I store leftovers?
Fridge: Up to 3 days (reheat in a skillet for best texture).
Freezer: Not recommended (mushrooms get mushy).
❓ Can I use frozen cauliflower?
Yes, but thaw and pat dry first to avoid excess moisture.
❓ Is this dish vegan-friendly?
Use olive oil instead of butter and skip the Parmesan.
