Prep fast and simple. Dice your protein into bite-size pieces if needed. Chop the onion, mince the garlic, and cut your veggies into small, even chunks so they cook quickly.

Heat the pot. Set a large pot or deep skillet over medium-high heat. Add the oil and butter. When hot, add the protein and season with salt and pepper. Brown it well for flavor.

Sauté the aromatics. Push the meat to one side. Add onion and cook until translucent. Stir in garlic and tomato paste. Cook for 1 minute until fragrant.

Add veggies and spices. Toss in zucchini, broccoli, cauliflower, and bell pepper if using. Sprinkle in smoked paprika, Italian seasoning, and chili flakes. Stir to coat.

Pour in the broth. Add 1 cup broth and bring to a simmer. Cover and cook 5–8 minutes, until veggies are just tender but not mushy.

Make it creamy. Reduce heat to medium-low. Stir in heavy cream. Let it bubble gently to thicken, 2–3 minutes.

Cheese it up. Add shredded cheese and stir until melted and glossy. If the sauce gets too thick, splash in more broth.

Taste and finish. Adjust salt and pepper. Stir in spinach or kale until wilted. Add fresh herbs and a squeeze of lemon if you like brightness.

Serve hot. Ladle into bowls and enjoy as is, or spoon over cauliflower rice for extra bulk.