Savory Sautéed Cauliflower and Mushroom Medley

Serving: Serve alongside grilled meats, fish, or atop quinoa or rice for a light meal.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.

Variations:
Add a squeeze of lemon juice or balsamic vinegar for a tangy twist.

Sprinkle with parmesan or feta cheese before serving for extra richness.

Include herbs like thyme, parsley, or rosemary for added depth of flavor.

FAQ:
Q: Can I skip blanching the cauliflower?
A: Yes, but blanching helps soften the florets slightly so they cook evenly and brown better when sautéed.

Q: What kind of mushrooms work best?
A: Button, cremini, or even shiitake mushrooms work well. Mix types for variety.

Q: Can I make this dish vegan?
A: Absolutely! Just use a plant-based butter or more oil instead of dairy butter.