Total Time
Prep 10 mins
Cook 15 mins

This is from the "moosewood restaurant cooks at home" and I decided to post it since it was such a big hit with my husband who usually avoids cauliflower. Serve with egg noodles or spatzle.

Ingredients Nutrition


  1. In a large soup pan, saute the onions and peppers in oil for 3 minutes.
  2. Stir in the paprika, sherry and water.
  3. Cook on high for a minute.
  4. Add the mushrooms and pinch of salt.
  5. Lower the heat to medium, cover and cook for 5 minutes.
  6. Mix in the florets and simmer until the cauliflower is tender but still firm- about 7 minutes.
  7. Remove the pan from the heat and stir in the sour cream.
  8. Add salt and pepper to taste.
  9. Cover the paprikash and keep warm until ready to serve but do not allow it to simmer or it may curdle.
Most Helpful

I tried this tonight, we didn't like it. It was missing some essential flavor. I followed the recipe down to the letter, using fresh cauliflower from our garden, lots of mushrooms, it just didn't have a vibrancy that we are used to in our dishes.

NitaD August 10, 2008

We quite liked this but would have liked a slightly thicker sauce, but the taste was good.

lindseylcw October 19, 2006

I skipped the mushrooms but don't recommend doing that. The resulting cauliflower had too much paprika without the mushrooms to temper it all.

sugarpea October 25, 2005