Cauliflower Paprikash with Dilly Egg Noodles
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Cauliflower Paprikash with Dilly Egg Noodles

Bright dill balances the spicy paprika in this veggie-forward dinner. Make it gluten-free by replacing the noodles with boiled diced russet potatoes.

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.

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