Ingredients
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
Preparation
Step 1
Bring a large pot of water to a boil for the egg noodles.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Serve the cauliflower with the egg noodles.
