Cauliflower Paprikash Recipes
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
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
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 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.
ROASTED CAULIFLOWER WITH PAPRIKA
From "The Joy of Cooking". It says "Not the usual treatment for this vegetable, but one that deepens its flavor."
Provided by billikers
Categories Cauliflower
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400*F.
- Toss cauliflower, vegetable oil, salt and pepper together.
- Spread in a single layer in a baking dish and add water.
- Bake until the stems are tender when pierced with a knife and beginning to brown, about 25 minutes.
- Remove baking dish and toss the cauliflower with butter, salt, paprika and parsley.
More about "cauliflower paprikash recipes"
CAULIFLOWER PAPRIKASH | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Cuisine American
Category Dinner
Servings 2
Total Time 1 hr 50 mins
- Heat 1 teaspoon oil in large heavy skillet over medium-high heat. Add onion and cook, stirring, until almost softened, about 4 minutes; add remaining 1/2 teaspoon oil. Stir in bell pepper, garlic, and paprika and cook, stirring, until onion starts to brown, about 2 minutes. Stir in tomatoes, water, tomato paste, and salt.
- Combine cauliflower and mushrooms in 2-quart slow cooker; stir in tomato mixture. Cover and cook until cauliflower is tender, 1 1/2–2 hours on High, stirring after 1 hour of cooking time. Stir in 2 tablespoons yogurt, taking care not to break up cauliflower.
- Divide rice evenly between 2 large shallow bowls; top with paprikash and remaining 2 tablespoons yogurt. Sprinkle with dill.
- Per serving: about 1 1/2 cups paprikash, 1 tablespoon yogurt, and 3/4 cup rice: 312 Cal, 7 g Total Fat, 1 g Sat Fat, 666 mg Sod, 55 g Total Carb, 10 g Sugar, 8 g Fib, 13 g Prot.
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