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Cauliflower Paprikash

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.

Ready In:
25mins
Serves:
Units:

ingredients

directions

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

@Mrs.Habu
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@Mrs.Habu
Contributor
"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."
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  1. NitaD
    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.
    Reply
  2. lindseylcw
    We quite liked this but would have liked a slightly thicker sauce, but the taste was good.
    Reply
  3. Stephaniepp09
    Easy and good recipe!!! You can play with it adding different kind of herbs. I personally like any kind of paprikas!
    Reply
  4. sugarpea
    I skipped the mushrooms but don't recommend doing that. The resulting cauliflower had too much paprika without the mushrooms to temper it all.
    Reply
  5. Kathy228
    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.
    Reply
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