Recipe

Cauliflower Paprikash

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Recipe Information

Total Time:

30 minutes

Servings:

Paprikash is a Hungarian stew, usually made with chicken and sour cream and always redolent of Hungarian sweet paprika. This version features cauliflower instead of chicken and puts Greek yogurt in the role of sour cream.

Ingredients

1 large cauliflower
3 tablespoons extra virgin olive oil, divided
1 large onion, diced
3 tablespoons paprika
4 cloves garlic, chopped
3 tablespoons all-purpose flour
1 large red bell pepper, chopped
14-ounce can tomato sauce
2 cups vegetable stock
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup plain Greek yogurt

Preparation

Trim the bottom of the cauliflower, then stand it upright and slice in half, then slice each half into 3 or 4 wedges.
In a large pot or Dutch oven, heat 2 tablespoons oil over medium-high heat. Place cauliflower wedges in the pan in batches to brown the cut sides of each wedge. Use tongs and a spatula to transfer to a plate.
In the same pan, pour the remaining oil, then add the onion and saute, reducing the heat to medium-low and stirring until softened, about 5 minutes. Add the paprika and stir until fragrant, then add garlic and stir. Sprinkle flour into the pan and stir until well incorporated.
Add red pepper, tomato sauce, vegetable stock, salt and pepper, stirring well (making sure to get the browned bits of cauliflower off the bottom of the pan), and raise the heat to bring to a boil. Nestle the cauliflower in the simmering liquid and cover the pan. Cook until the cauliflower is tender, about 10 minutes.
Lower temperature, stir in the yogurt and heat through.