In a large skillet, heat 2 tablespoons of olive oil over medium heat for about 1-2 minutes until shimmering. If using butter, add it now and let it melt into the oil, creating a rich base.

Add the chopped cauliflower to the hot skillet, spreading it out in a single layer. Allow it to cook undisturbed for 5-6 minutes until it turns golden and slightly crispy. Then, introduce the sliced mushrooms and stir gently.

Sprinkle in the minced garlic, paprika, Italian seasoning, salt, and pepper, stirring everything together. Cook for an additional 2 minutes, ensuring the garlic does not burn.

Remove the skillet from the heat. Drizzle fresh lemon juice over the dish and toss gently to combine. Serve hot, garnished with fresh parsley.