Wash one medium head of cauliflower and chop it into small florets. Slice eight ounces of mushrooms evenly. Mince three cloves of garlic.

In a large skillet, heat two tablespoons of olive oil over medium heat until shimmering, about 2 minutes.

Add the chopped cauliflower florets to the skillet and sauté for 5 to 7 minutes until golden and tender-crisp.

Stir in the sliced mushrooms and cook for an additional 4 to 5 minutes until softened.

Add the minced garlic, salt, pepper, paprika, and Italian seasoning; stir for 2 minutes.

Drizzle with lemon juice, garnish with parsley and Parmesan, and serve hot.