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1
Cauliflower: Start roasting the cauliflower first, then get the chicken going. Spread the large pieces of cauliflower onto a shallow baking pan lined with parchment. Spray the cauliflower liberally with EVOO. Roast at 400F for 20-30 minutes, until golden brown.
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2
Heat EVOO and saute onions until lightly colored over med-high heat
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3
Add paprika and mix.
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4
Add chicken pieces to coat. Lower heat to medium
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5
Add peppers and carrots, combine
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6
Add tomato paste and spices, and 1 c broth, stir well and cover
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7
Heat at medium-low (mild bubbling) for one hour, stirring every 5 minutes for the first 20 minutes, then every 10 minutes thereafter. Finish the cauliflower while heating the chicken.
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8
Cauliflower: Remove cauliflower from the oven and place the pieces into a food processor. Process the roasted cauliflower. Add the sour cream, cheese, and garlic, process to smooth. Spread into a glass baking dish and bake for 20-30 minutes at 350, stirring 2-3 times.
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9
Back to the chicken: After an hour, raise the temperature to medium-high, add the gelatin mixed with the remaining half cup of broth. Stir to thicken.
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10
Lower the temperature back to medium-low and stir periodically for 10-15 minutes.
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11
Place the 1.5 c sour cream in a bowl. Spoon in about 1/4 cup of the red sauce from the pan and mix well. Then add to the chicken mixture and stir well.
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12
Spoon a serving of the chicken paprikash over a helping of the mashed cauliflower in a bowl.
