In a large skillet over medium heat, add the olive oil and butter.

Once the butter starts to foam, toss in the cauliflower florets and sauté for about 5-6 minutes until they start turning golden.

Add the sliced mushrooms and cook for an additional 4-5 minutes, stirring occasionally.

Stir in the minced garlic, smoked paprika, Italian seasoning, salt, and pepper. Cook for another 2 minutes until the aroma fills the kitchen.

Drizzle fresh lemon juice over the veggies, sprinkle with Parmesan cheese (if using), and garnish with parsley before serving.