1-Heat ¼ cup unsalted butter and 2 tablespoons olive oil in a large skillet over medium-low heat. Add 1 small sliced onion and cook for about 5 minutes until it starts to caramelize and turn golden brown.

2-Add ½ head cauliflower cut into small florets, 1 pound cremini mushrooms (cut in half or quartered if large), 1 teaspoon Italian seasoning, salt and freshly ground black pepper to taste, and ¼ cup low sodium vegetable broth. Sauté for about 10 minutes until the vegetables brown and become tender, stirring occasionally for even cooking.

3-Stir in 3 cloves minced garlic and cook for another 30 seconds until fragrant.

4-Taste and adjust seasoning with salt and freshly ground black pepper if needed.

5-Remove from heat, garnish with ¼ teaspoon red pepper flakes (optional) and 1 tablespoon chopped fresh parsley, then serve.

First, prepare all ingredients by washing and chopping the cauliflower into bite-sized florets, slicing mushrooms, and mincing the garlic. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering, then add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn. Add the sliced mushrooms and cook for about 5 minutes, stirring frequently until they release moisture and start to brown.

Next, add the chopped cauliflower to the skillet, stirring to combine, and season with salt and pepper to taste. Cover the skillet and cook for 8-10 minutes, stirring occasionally, until cauliflower is tender but still slightly firm. Uncover, increase heat to medium-high, and sauté for another 2-3 minutes to caramelize the vegetables slightly. For adaptations, substitute olive oil with avocado oil for a paleo twist or add tofu for extra protein in vegan versions. With a total prep time of 5 minutes and cook time of 15 minutes, this garlic mushroom cauliflower skillet is perfect for quick healthy meals on the go.