Step 1

In a skillet heat 2 tbsp butter and olive oil over low heat.

Step 2

Add shallots then cook for 3 minutes.

Step 3

Add garlic then sauté until fragrant.

Step 4

Add the cauliflower florets and mushrooms, bring heat to medium the cook until edges of vegetables are golden and crispy.

Step 5

Add water and remaining butter, shake and mix the pan to emulsify the sauce.

Step 6

Season with salt and freshly ground black pepper, add the parsley. Toss to coat vegetables with sauce then serve.