Bell Pepper
Cauliflower Paprikash
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7 Reviews
Ainsley
October 5, 2021
I made this for a small final :) It turned out really well! I agree with the rest of the reviews that the cauliflower didn't need to be browned, it really took on the color of the paprikash. Because I was timed, I popped the cauliflower in the oven for a bit while I prepped so I wouldn't have to simmer so long and it worked great :)
Mine also turned out bitter from the paprika, maybe using hungarian paprika instead would help (Also, toast the spices in a separate dry pan! They won't toast with any moisture present) I added a decent amount of honey to combat the bitterness, classmates & chef loved it :D
Mine also turned out bitter from the paprika, maybe using hungarian paprika instead would help (Also, toast the spices in a separate dry pan! They won't toast with any moisture present) I added a decent amount of honey to combat the bitterness, classmates & chef loved it :D
G
April 9, 2020
I made this and I thought I would miss the chicken, but I was pleasantly surprised. I did add chickpeas for a little bit of protein. I cut up the cauliflower into florets and did brown it. As someone else wrote it does not need to be browned and I probably won't do it next time. I used fire-roasted tomatoes cause that is what I had in my pantry and 3 TBLS of smoked and 1 TBLS sweet paprika. Delicious! I did use the yogurt and some sherry and the texture of the sauce was perfect. I did serve it in a bowl as I would chicken paprika. For the person whose dish was bitter some times if your garlic is old or has started to sprout and you use the green part it can be bitter. Thanks for a great recipe.
ellie
March 25, 2019
I've made this twice, and we've enjoyed it just as written. I used 2 tbsp smoked paprika and 1 tbsp sweet. First time I used ¼ tsp cayenne; upped it to ½ tsp second time - it was fiery and delicious. First time I served it over couscous - eh. Second time I used the egg noodles, and it made a big difference. Delicious. To comment on some prior comments: (1) Our sauce came out nice and thick both times. (2) I have no problem using yoghurt instead of sour cream - it lightened the sauce but didn't change the flavor. (3) The bitterness may have come from cooking the garlic too long? (4) To the person adding sherry - that makes sense, as a lot of tomato-based sauces benefit from a touch of sugar.
Jordan R.
November 18, 2018
Definitely worthwhile! A couple of notes/my adjustments: I skipped the searing step (based on SoInconvenient's comment) and didn't find the cauliflower lacking anything. The sauce is too thin for it to really work on a flat plate and I don't have pasta bowls, so I chunked up the cauliflower before serving rather than try to cut it in my bowl; in the future I'd probably floret them from the start. Finally, I skipped stirring in the greek yogurt and dolloped sour cream directly on top.
A.
February 24, 2018
Yogurt?! Nooo please don't... We eat paprikash maybe with some sour cream but not yogurt. It's just.... weird?! I guess there are some dishes I really don't like to become "fancy"..
Also if you have the problem of it being too bitter: the oil/mixture was too hot or you cooked it too long. I always add paprika to semi-hot oil when the pan is off the stove, stir it in and then add the other ingredients. Has worked out just fine in my whole life.
Also if you have the problem of it being too bitter: the oil/mixture was too hot or you cooked it too long. I always add paprika to semi-hot oil when the pan is off the stove, stir it in and then add the other ingredients. Has worked out just fine in my whole life.
SoInconvenient
February 19, 2018
We really enjoyed this as a wintery night supper. I'm not sure browning the cauliflower is really necessary, as the flavor of the cauliflower is really dominated by the sauce. It isn't like meat where the changes the texture significantly. The sauce seemed a little bitter, I added a little sherry to the tomato sauce mixture, which was something I read in the Moosewood cookbook's recipe for Cauliflower Paprikash. I think it made for a more complex flavor.
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