Cauliflower Paprikash

(from koshka’s recipe box)

Smaller florets work better (and cook quicker) than larger ones. Fattier sour cream curdles less, unfortunately. If the mushroom slices are too small they will disappear; if that’s good, then make them smaller.

Source: Moosewood Cooks at Home by the Moosewood Collective (from RecipeThing user hpatey)

Prep time: 10 minutes
Cook time: 35 minutes
Serves 4 people

Categories: cauliflower, main course, paprika, vegetables


  • 1 onion, medium, finely chopped (about 1 cup)
  • 1 red or green bell pepper, finely chopped (about 1 cup)
  • 3 tb olive oil
  • 2 tb paprika
  • 120 ml dry sherry
  • 120 ml water
  • 300 gr mushrooms, sliced
  • 1 pinch salt
  • 1 cauliflower, large,cut into florets
  • 200 gr sour cream
  • salt, to taste
  • pepper, to taste


  1. In a large soup pan, sauté the onions and peppers in oil for 3 minutes.

  2. Stir in the paprika, sherry and water.

  3. Cook on high for a minute.

  4. Add the mushrooms and pinch of salt.

  5. Lower the heat to medium, cover and cook for 5 minutes.

  6. Mix in the florets and simmer until the cauliflower is tender but still firm – about 8-10 minutes.

  7. Remove the pan from the heat and stir in the sour cream.

  8. Add salt and pepper to taste.

  9. Cover the paprikash and keep warm until ready to serve but do not allow it to simmer or it may curdle.

  10. Serve over broad egg noodles or spätzle.

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