Instructions

1. Prepare the Ingredients:
   • Wash the cauliflower and cut it into small florets.
   • Slice the mushrooms, finely chop the onion, and mince the garlic.
2. Sauté the Onions and Garlic:
   • Heat 1 tablespoon of vegetable oil in a large skillet or frying pan over medium heat.
   • Add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onions are translucent and fragrant.
3. Cook the Cauliflower:
   • Add the cauliflower florets to the pan and toss to coat them in the oil and onion-garlic mixture.
   • Season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the cauliflower is tender but still slightly crisp. If needed, add a splash of water to prevent burning.
4. Sauté the Mushrooms:
   • In a separate pan, heat the remaining 1-2 tablespoons of vegetable oil over medium-high heat.
   • Add the sliced mushrooms and cook for 5-6 minutes until they are golden brown and have released their moisture.
5. Combine and Finish:
   • Add the sautéed mushrooms to the pan with the cauliflower.
   • Stir in the butter and cook for another 2-3 minutes, allowing the butter to melt and coat the vegetables evenly. Taste and adjust seasoning with more salt and pepper, if needed.
6. Serve:
   • Serve warm as a side dish. Pair with your favorite main course or enjoy on its own!

Serving Suggestions

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