Sautéed Cauliflower, Spinach, Broccolini, and Mushrooms with Garlic and Lemon

This vibrant dish combines the earthy flavors of sautéed cauliflower, spinach, broccolini, and mushrooms, enhanced with garlic and a splash of lemon. The textures range from tender-crisp vegetables to the rich umami of mushrooms, creating a delightful medley that is both wholesome and satisfying. Perfect as a side or a light main course, this recipe is vegetarian and packed with nutrients.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup broccolini, trimmed
• 2 cups fresh spinach, washed and dried
• 1 cup mushrooms, sliced (cremini or button)
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional, for heat)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add cauliflower florets and cook for 5-7 minutes, stirring occasionally, until they start to become tender.
4. Stir in the sliced mushrooms and cook for an additional 3-4 minutes until the mushrooms are soft.
5. Add broccolini and cook for another 3-4 minutes until vibrant and tender-crisp.
6. Finally, add the spinach and lemon juice, cooking until the spinach wilts, about 2 minutes.
7. Season with salt, pepper, and red pepper flakes if using. Toss to combine.
8. Serve warm, garnished with fresh parsley.