Cauliflower Paprikash Recipe
Summary
Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupEveryday
Ingredients
| Onion | 1 Medium, finely chopped | |
| Green bell pepper | 1 To taste, finely chopped | |
| Vegetable oil | 3 Tablespoon | |
| Sweet paprika | 2 Tablespoon | |
| Dry sherry | 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Mushrooms | 10 Ounce, sliced | |
| Salt | 1 Pinch | |
| Cauliflower | 1 Large | |
| Sour cream | 1 Cup (16 tbs) | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste |
Directions
In a large saucepan or soup pot, saute the onions and peppers in the oil for 2 or 3 minutes.
Stir in the paprika, sherry, and water and cook on high heat for a minute.
Add the mushrooms and a pinch of salt to draw out the juices.
Lower the heat to medium, cover, and cook for about 5 minutes, while you cut the cauliflower into florets.
Mix in the florets and simmer until the cauliflower is tender but still firm, about 5 to 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 it warm until ready to serve, but prevent it from simmering or it may curdle.
Stir in the paprika, sherry, and water and cook on high heat for a minute.
Add the mushrooms and a pinch of salt to draw out the juices.
Lower the heat to medium, cover, and cook for about 5 minutes, while you cut the cauliflower into florets.
Mix in the florets and simmer until the cauliflower is tender but still firm, about 5 to 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 it warm until ready to serve, but prevent it from simmering or it may curdle.
Chef
