1 large head cauliflower (about 2 lb. total)
3 tbsp. olive oil
Salt and pepper
½ tsp. each caraway seeds and cumin seeds
4 tbsp. butter
1 large onion, chopped
1 jar (6.7 oz.) piquillo peppers (in water), drained and chopped, or 2 roasted red bell peppers, drained and chopped
¼ cup paprika (I use a mix of 2 tbsp. Hungarian sweet paprika, 1 tbsp. smoked paprika or pimentón, and 1 tbsp. hot paprika)
4 cloves garlic, chopped
1 cup vegetable stock
1 can (14.5 oz.) crushed or diced tomatoes
2 tsp. sherry vinegar or lemon juice
1 cup crème fraîche, sour cream, or Greek yogurt
12 oz. wide egg noodles
½ cup mixed finely chopped fresh chives and dill sprigs
Bring a large pot of water to a boil for the egg noodles.
Cut the cauliflower into bite-size florets. In a large skillet, heat the oil, three turns of the pan, over medium-high. Add the cauliflower; season with salt, pepper, and caraway and cumin seeds. Cook, stirring often, until the cauliflower begins to soften, 4 to 5 minutes. Transfer the cauliflower to a platter.
Reduce the heat a bit and add 2 tbsp. butter. When the butter foams, add the onion and season with salt. Cover and cook, stirring occasionally, until softened, about 5 minutes. Add the piquillos, paprika, and garlic. Cook, stirring often, until aromatic, 1 to 2 minutes. Add the stock and tomatoes, increase the heat to medium-high, and bring to a bubble. Slide the cauliflower back into the skillet and simmer until crisp-tender, 7 to 8 minutes. Remove from heat; stir in the vinegar and crème fraîche.
Salt the boiling water, add the egg noodles, and cook just until tender. Drain and return the noodles to the hot pot. Cut the remaining 2 tbsp. butter into small pieces and add to the pot. Mix in the herbs. Season the noodles with salt.
Serve the cauliflower with the egg noodles.