Ingredients: (Serves 3-4)

1 cauliflower, cut into florets

100g/3½ oz mushrooms, sliced

1 tbsp olive oil

Lemon juice

Salt

Chopped parsley

Method:

1. Cook the cauliflower florets in a pan of salted boiling water until just tender.

2. Heat the oil in a large pan, add mushrooms and cook for 2-3 mins.

3. Squeeze some lemon juice over the mushrooms, stir and add the cooked cauliflower to the pan. Season with salt and cook, stirring frequently, for 3-4 mins.

4. Garnish with chopped parsley and serve with potatoes.