Cauliflower Paprikash
Transform your dinner table with the rich, comforting flavors of Cauliflower Paprikash, a modern twist on a classic Hungarian dish. This hearty, vegetarian recipe pairs tender cauliflower florets with a smoky, sweet paprika-infused tomato base, creating a sauce that’s both luscious and deeply flavorful. A dollop of sour cream adds a creamy, velvety texture, while fresh parsley brings a bright, herbaceous finish. Perfect for weeknight cooking, this one-pan dish comes together in just 45 minutes and can be served on its own or over egg noodles or rice for a satisfying meal. Bursting with bold spices and wholesome ingredients, Cauliflower Paprikash is a plant-based comfort food that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 1 medium Onion
- 3 cloves Garlic
- 2 tablespoons Sweet paprika
- 1 teaspoon Smoked paprika
- 2 tablespoons Tomato paste
- 2 cups Vegetable broth
- 1 cup Sour cream
- 2 tablespoons Flour
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
- to taste Cooked egg noodles or rice (optional, for serving)
Instructions
Cut the cauliflower into bite-sized florets and set aside.
Dice the onion and mince the garlic.
In a large skillet or Dutch oven, heat the olive oil over medium heat.
Add the diced onion to the pan and sauté for 5–7 minutes, or until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the sweet paprika and smoked paprika over the onions and garlic, stirring for 30 seconds to release their aroma.
Add the tomato paste to the skillet and cook while stirring for 1–2 minutes to deepen its flavor.
Stir in the cauliflower florets, ensuring they are well coated in the paprika mixture.
Pour in the vegetable broth, bring the mixture to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until the cauliflower is tender but not mushy.
In a small bowl, whisk the flour and sour cream together until smooth.
Stir the sour cream mixture into the skillet, mixing thoroughly to create a creamy sauce.
Simmer for another 5 minutes, allowing the sauce to thicken slightly. Season with salt and ground black pepper to taste.
Sprinkle chopped fresh parsley over the top for added freshness.
Serve the Cauliflower Paprikash hot, either on its own or with cooked egg noodles or rice for a heartier meal.
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 4595 mg | 200% | |
| Total Carbohydrate | 161.0 g | 59% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 48.3 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3843 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
