Prepare the Ingredients:

• Wash the cauliflower and cut it into bite-sized florets.
• Clean and slice the mushrooms.
• Finely chop the onion and mince the garlic cloves.
• Wash and chop the fresh dill, setting it aside for later.

Cook the Cauliflower:

• Bring a pot of salted water to a boil. Add the cauliflower florets and blanch for 3–4 minutes until tender but still crisp. Drain and set aside.

Sauté the Vegetables:

• Heat a small amount of vegetable oil and half the butter (about 7.5 g) in a large skillet over medium heat.
• Add the chopped onion and sauté until translucent, about 5 minutes.
• Stir in the minced garlic and cook for another 1–2 minutes until fragrant.

Cook the Mushrooms:

• Add the sliced mushrooms to the skillet. Cook for 5–7 minutes, stirring frequently, until they release their moisture and turn golden brown.
• Season with salt, pepper, and paprika, stirring well to combine.

Combine Cauliflower and Mushrooms:

• Add the blanched cauliflower to the skillet with the mushrooms and onions. Stir gently to combine.
• Pour in the soy sauce and stir until the vegetables are evenly coated.
• Add the remaining butter (7.5 g) and mix it into the vegetables as it melts.

Finish and Serve:

• Let the cauliflower and mushroom mixture cook together for another 3–5 minutes, allowing the flavors to meld.
• Stir in the chopped fresh dill just before serving for a burst of freshness.
• Transfer to a serving dish and serve hot as a main or side dish.