Chicken Paprikash Over Mashed Garlic Caulifower

Name: Chicken Paprikash Over Mashed Garlic Caulifower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mashed Garlic Cauliflower; 2 medium heads cauliflower, large chop; 1 cup sour cream; 1 cup grated parmesan cheese; 4 tablespoons minced garlic in oil; Chicken Paprikash; 1.5-2 pounds chicken breasts, cut into thirds; 2 large sweet onions, large dice; 2 red bell peppers, sliced into ribbons; 1.5 cups low sodium chicken broth; 1.5 cups sour cream; 1/2 cup sweet paprika; 1/2 cup tomato paste; 2 tablespoons cumin seeds; 1 tablespoon garlic powder; 1 tablespoon black pepper; 1 packet (ca 2.5 T) gelatin; 1/2 cup EVOO

Servings: persons

Mashed Garlic Cauliflower
2 medium heads cauliflower, large chop
1 cup sour cream
1 cup grated parmesan cheese
4 tablespoons minced garlic in oil
Chicken Paprikash
1.5-2 pounds chicken breasts, cut into thirds
2 large sweet onions, large dice
2 red bell peppers, sliced into ribbons
1.5 cups low sodium chicken broth
1.5 cups sour cream
1/2 cup sweet paprika
1/2 cup tomato paste
2 tablespoons cumin seeds
1 tablespoon garlic powder
1 tablespoon black pepper
1 packet (ca 2.5 T) gelatin
1/2 cup EVOO

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.
2
Heat EVOO and saute onions until lightly colored over med-high heat
3
Add paprika and mix.
4
Add chicken pieces to coat. Lower heat to medium
5
Add peppers and carrots, combine
6
Add tomato paste and spices, and 1 c broth, stir well and cover
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.
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.
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.
10
Lower the temperature back to medium-low and stir periodically for 10-15 minutes.
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.
12
Spoon a serving of the chicken paprikash over a helping of the mashed cauliflower in a bowl.

800

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: Mashed Garlic Cauliflower, 2 medium heads cauliflower, large chop, 1 cup sour cream, 1 cup grated parmesan cheese, and more.

Yes, Chicken Paprikash Over Mashed Garlic Caulifower falls under the Meat & Poultry 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.

That's it — enjoy your meal!