Best 4 Cauliflower Paprikash Recipes
**Cauliflower Paprikash: A Symphony of Flavors for Your Vegan Delight**
Embark on a culinary journey with our tantalizing cauliflower paprikash, a vegan masterpiece that harmonizes the vibrant flavors of roasted cauliflower, sweet bell peppers, and a creamy, paprika-infused sauce. This delectable dish, inspired by the classic Hungarian paprikash, offers an explosion of colors, textures, and a symphony of spices that will captivate your taste buds. Accompanying this main course, we present a medley of flavorful sides, including a zesty cucumber salad, perfectly steamed green beans, and a hearty portion of fluffy mashed potatoes. Prepare to indulge in a delightful and wholesome dining experience that will satisfy your cravings and nourish your body.
ROASTED CAULIFLOWER WITH PAPRIKA
A spoonful of paprika gives this oven-cooked cauliflower a golden brown glow and slightly spicy taste; high-heat roasting creates a nutty sweetness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Spread cauliflower on foil. Sprinkle with oil and paprika; toss to coat. Season with salt and pepper. Roast until tender and lightly browned, 20 to 25 minutes, tossing once.
Nutrition Facts : Calories 90 g, Fat 7 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g
CAULIFLOWER WITH PAPRIKA
Make and share this Cauliflower With Paprika recipe from Food.com.
Provided by Susie T
Categories Cauliflower
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook cauliflower and break up into bite-size pieces.
- Heat oil in a non-stick pan and add garlic.
- Fry it a little than add cauliflower, paprika and salt and pepper.
- Stir through gently.
- Fry cauliflower turning occasionally until all ingredients are evenly mixed.
- Serve.
WHOLE ROASTED CAULIFLOWER WITH SMOKED PAPRIKA
I recently roasted a chicken using a smoked paprika rub and decided to try it on a whole cauliflower. It was totally delicious! I recommend serving it as a vegan or vegetarian main with a big green salad.
Provided by LauraF
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 55m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Trim large leaves off the cauliflower. Trim stalk so cauliflower can sit flat in a Dutch oven.
- Grind fennel seeds with a mortar and pestle. Mix in smoked paprika, salt, pepper, and garlic powder. Whisk in olive oil to form a paste. Rub the paste all over the cauliflower. Drizzle lemon juice all over.
- Bake in the preheated oven, covered, until tender, about 30 minutes. Uncover and baste with any juices that have pooled at the base. Continue baking, uncovered, until top is browned and center feels completely tender when pierced with a paring knife, about 15 minutes.
Nutrition Facts : Calories 171.2 calories, Carbohydrate 12.4 g, Fat 14.2 g, Fiber 5.7 g, Protein 3.6 g, SaturatedFat 1.9 g, Sodium 1143.1 mg, Sugar 3.4 g
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.
Provided by Mrs.Habu
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 437.9, Fat 23.2, SaturatedFat 9.1, Cholesterol 25.3, Sodium 147.4, Carbohydrate 27, Fiber 8.4, Sugar 10.5, Protein 9.8
Tips:
- Select the right cauliflower: Choose a firm, dense head of cauliflower with tightly packed florets. Avoid heads with any signs of bruising or discoloration.
- Trim and cut the cauliflower: Remove the outer leaves and cut the cauliflower into 1-inch florets. You can also use a food processor to chop the cauliflower into smaller pieces.
- Roast the cauliflower: Preheat the oven to 425°F (220°C) and toss the cauliflower florets with olive oil, salt, and pepper. Roast for 20-25 minutes, or until the florets are tender and slightly browned.
- Make the paprika sauce: In a large saucepan, sauté the onion and garlic in butter until softened. Stir in the paprika, cumin, and salt. Add the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Combine the cauliflower and sauce: Add the roasted cauliflower to the paprika sauce and stir to coat. Bring to a simmer and cook for 5-10 minutes, or until the cauliflower is heated through.
- Garnish and serve: Serve the cauliflower paprikash over rice or noodles. Garnish with fresh parsley or cilantro, and a dollop of sour cream.
Conclusion:
Cauliflower paprikash is a delicious and versatile dish that can be enjoyed as a main course or side dish. It is a great way to use up leftover cauliflower, and it is also a healthy and affordable meal. With its vibrant color and rich flavor, cauliflower paprikash is sure to be a hit with your family and friends.
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