Cauliflower Paprikash
Author Notes: Chicken makes way for cauliflower in this revamp on a Hungarian classic. Serve on very buttery egg noodles. Eat on a very cold night. —Emma Laperruque
Food52 Review: Featured in: New-Classic, Not-Chicken Paprikash —The Editors
Serves: 4
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1
head cauliflower
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1/4
cup extra-virgin olive oil
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Kosher salt, to taste
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1
large yellow onion, finely chopped
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2
red bell peppers, finely chopped
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5
cloves garlic, minced or Microplaned
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1
tablespoon unsalted butter
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1/4
cup paprika (mixed to taste; I did 3 tablespoons smoked, 1 tablespoon hot)
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Ground cayenne, to taste
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3
tablespoons all-purpose flour
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1
(15-ounce) can crushed tomatoes
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2
cups water
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3/4
cup whole-milk Greek yogurt, room-temperature
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Chopped, flat-leaf parsley, for garnish
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Buttered egg noodles, for serving
- Halve the cauliflower lengthwise (from flowery top to stem). Halve it again lengthwise. Trim any leaves from the bottom but leave the core in tact. Add 3 tablespoons olive oil to a very wide, high-sided pan/pot. (This will be your one-stop shop for searing, then making the stew.) Set the pan over medium-high heat. Add the cauliflower quarters and brown on all sides (even the flowery tops!). We’re just going for the color here—we don’t need it to cook through. Transfer to a plate and sprinkle with salt. Leave the pan on the heat!
- Add another 1 tablespoon olive oil to the pan. Add the onion and bell pepper. Season with salt and stir. Sauté, stirring occasionally, for about 15 minutes, until the vegetables are soft and starting to caramelize. Add the garlic and stir. Cook for about 1 minute until fragrant. Add the butter. Let melt, then stir to incorporate. Add the paprika and cayenne and stir. Cook for a couple minutes to toast the spices. Add the flour and stir. Add the tomatoes and stir. Add the water and stir.
- Drop the heat to medium-low and nestle the cauliflower quarters in the paprikash sauce. Cover the pan. Simmer until the cauliflower is as tender as you like it. Season the sauce to taste with salt. Just before serving, stir in the yogurt. Garnish with parsley. Serve with buttered egg noodles.
- This recipe is a Community Pick!
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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.
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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