Cauliflower Paprikash Recipe

Name: Cauliflower Paprikash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower; 1/4 cup extra-virgin olive oil; Kosher salt, to taste; 1 large yellow onion, finely chopped; 2 red bell peppers, finely chopped; 5 cloves garlic, minced or Microplaned; 1 tablespoon unsalted butter; 1/4 cup paprika (mixed to taste; I did 3 tablespoons smoked, 1 tablespoon hot); Ground cayenne, to taste; 3 tablespoons all-purpose flour; 1 (15-ounce) can crushed tomatoes; 2 cups water; 3/4 cup whole-milk Greek yogurt, room-temperature; Chopped, flat-leaf parsley, for garnish; Buttered egg noodles, for serving

Servings: persons

1 head cauliflower
1/4 cup extra-virgin olive oil
Kosher salt, to taste
1 large yellow onion, finely chopped
2 red bell peppers, finely chopped
5 cloves garlic, minced or Microplaned
1 tablespoon unsalted butter
1/4 cup paprika (mixed to taste; I did 3 tablespoons smoked, 1 tablespoon hot)
Ground cayenne, to taste
3 tablespoons all-purpose flour
1 (15-ounce) can crushed tomatoes
2 cups water
3/4 cup whole-milk Greek yogurt, room-temperature
Chopped, flat-leaf parsley, for garnish
Buttered egg noodles, for serving

1
Halve the cauliflower lengthwise (from flowery top to stem). Halve it again lengthwise. Trim any leaves from the bottom but leave the core in tact. Add 3 tablespoons olive oil to a very wide, high-sided pan/pot. (This will be your one-stop shop for searing, then making the stew.) Set the pan over medium-high heat. Add the cauliflower quarters and brown on all sides (even the flowery tops!). We're just going for the color here-we don't need it to cook through. Transfer to a plate and sprinkle with salt. Leave the pan on the heat!
2
Add another 1 tablespoon olive oil to the pan. Add the onion and bell pepper. Season with salt and stir. Saute, stirring occasionally, for about 15 minutes, until the vegetables are soft and starting to caramelize. Add the garlic and stir. Cook for about 1 minute until fragrant. Add the butter. Let melt, then stir to incorporate. Add the paprika and cayenne and stir. Cook for a couple minutes to toast the spices. Add the flour and stir. Add the tomatoes and stir. Add the water and stir.
3
Drop the heat to medium-low and nestle the cauliflower quarters in the paprikash sauce. Cover the pan. Simmer until the cauliflower is as tender as you like it. Season the sauce to taste with salt. Just before serving, stir in the yogurt. Garnish with parsley. Serve with buttered egg noodles.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 head cauliflower, 1/4 cup extra-virgin olive oil, Kosher salt, to taste, 1 large yellow onion, finely chopped, and more.

Yes, Cauliflower Paprikash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Paprikash

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