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    You are in: Home / Recipes / Cauliflower Paprikash Recipe
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    Cauliflower Paprikash

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on August 10, 2008

      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.

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    • on October 19, 2006

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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2005

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

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    • on May 20, 2006

      Easy and good recipe!!! You can play with it adding different kind of herbs. I personally like any kind of paprikas!

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    • on July 08, 2005

      This was quite good and very easy to make. I made one substitution - I used brandy instead of sherry. I prefer a thicker sauce so I added a teaspoon of flour at the end. It was beautiful. Thanks so much Tali. Nice recipe.

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    • on July 05, 2005

      My girlfriend put too much cauliflower in and we thought we had ruined it-so added more water, salt and then flour to thicken it up. it was gorgeous. This is definitely going to be a new dyke classic!

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    Nutritional Facts for Cauliflower Paprikash

    Serving Size: 1 (484 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 437.8
     
    Calories from Fat 209
    47%
    Total Fat 23.2 g
    35%
    Saturated Fat 9.1 g
    45%
    Cholesterol 25.3 mg
    8%
    Sodium 147.4 mg
    6%
    Total Carbohydrate 26.9 g
    8%
    Dietary Fiber 8.4 g
    33%
    Sugars 10.5 g
    42%
    Protein 9.8 g
    19%

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