Cut the cauliflower into evenly sized, bite-size florets. Clean and slice the mushrooms, dice the onion, and mince the garlic so every ingredient is ready before the skillet gets hot.

Heat the olive oil and unsalted butter in a large skillet over medium-high heat. Add the diced onion and sauté for 2–3 minutes, until it begins to soften.

Add the sliced mushrooms and cook for about 3–4 minutes, stirring occasionally. Let the mushrooms release their moisture and begin to brown before adding the cauliflower.

Add the cauliflower, minced garlic, Italian seasoning, paprika, salt, and freshly ground black pepper. Cook for 6–8 minutes, stirring periodically, until the cauliflower is crisp-tender.

Pour in the vegetable broth and cook for another 2–3 minutes, allowing the liquid to reduce slightly and coat the vegetables. Taste and adjust the seasoning, then sprinkle with fresh parsley and serve hot.