Cauliflower Paprikash Recipes

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ROASTED CAULIFLOWER WITH PAPRIKA



Roasted Cauliflower with Paprika image

A spoonful of paprika gives this oven-cooked cauliflower a golden brown glow and slightly spicy taste; high-heat roasting creates a nutty sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 4

1 head cauliflower, cored and broken into small florets
2 tablespoons olive oil
1 1/2 teaspoons paprika
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Spread cauliflower on foil. Sprinkle with oil and paprika; toss to coat. Season with salt and pepper. Roast until tender and lightly browned, 20 to 25 minutes, tossing once.

Nutrition Facts : Calories 90 g, Fat 7 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

CAULIFLOWER PAPRIKASH



Cauliflower Paprikash image

This is from the "moosewood restaurant cooks at home" and I decided to post it since it was such a big hit with my husband who usually avoids cauliflower. Serve with egg noodles or spatzle.

Provided by Mrs.Habu

Categories     Cauliflower

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium onion, finely chopped (about 1 cup)
1 red bell peppers or 1 green bell pepper, finely chopped (about 1 cup)
3 tablespoons olive oil
2 tablespoons paprika
1/2 cup dry sherry
1/2 cup water
5 cups mushrooms, sliced
1 pinch salt
1 large cauliflower, cut into florets
1 cup sour cream
salt and pepper, to taste

Steps:

  • In a large soup pan, saute the onions and peppers in oil for 3 minutes.
  • Stir in the paprika, sherry and water.
  • Cook on high for a minute.
  • Add the mushrooms and pinch of salt.
  • Lower the heat to medium, cover and cook for 5 minutes.
  • Mix in the florets and simmer until the cauliflower is tender but still firm- about 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 warm until ready to serve but do not allow it to simmer or it may curdle.

Nutrition Facts : Calories 437.9, Fat 23.2, SaturatedFat 9.1, Cholesterol 25.3, Sodium 147.4, Carbohydrate 27, Fiber 8.4, Sugar 10.5, Protein 9.8

CAULIFLOWER WITH PAPRIKA



Cauliflower With Paprika image

Make and share this Cauliflower With Paprika recipe from Food.com.

Provided by Susie T

Categories     Cauliflower

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 head cauliflower
1 garlic clove, crushed
1 tablespoon olive oil
2 teaspoons sweet paprika
salt and pepper

Steps:

  • Cook cauliflower and break up into bite-size pieces.
  • Heat oil in a non-stick pan and add garlic.
  • Fry it a little than add cauliflower, paprika and salt and pepper.
  • Stir through gently.
  • Fry cauliflower turning occasionally until all ingredients are evenly mixed.
  • Serve.

WHOLE ROASTED CAULIFLOWER WITH SMOKED PAPRIKA



Whole Roasted Cauliflower with Smoked Paprika image

I recently roasted a chicken using a smoked paprika rub and decided to try it on a whole cauliflower. It was totally delicious! I recommend serving it as a vegan or vegetarian main with a big green salad.

Provided by LauraF

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 55m

Yield 2

Number Of Ingredients 8

1 small head cauliflower
1 ½ teaspoons fennel seeds
1 ½ teaspoons smoked paprika
1 ¼ teaspoons sea salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
2 tablespoons olive oil
½ lemon, juiced

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Trim large leaves off the cauliflower. Trim stalk so cauliflower can sit flat in a Dutch oven.
  • Grind fennel seeds with a mortar and pestle. Mix in smoked paprika, salt, pepper, and garlic powder. Whisk in olive oil to form a paste. Rub the paste all over the cauliflower. Drizzle lemon juice all over.
  • Bake in the preheated oven, covered, until tender, about 30 minutes. Uncover and baste with any juices that have pooled at the base. Continue baking, uncovered, until top is browned and center feels completely tender when pierced with a paring knife, about 15 minutes.

Nutrition Facts : Calories 171.2 calories, Carbohydrate 12.4 g, Fat 14.2 g, Fiber 5.7 g, Protein 3.6 g, SaturatedFat 1.9 g, Sodium 1143.1 mg, Sugar 3.4 g

CHEF JOHN'S CHICKEN PAPRIKASH



Chef John's Chicken Paprikash image

After many, many requests, I'm excited to be sharing what is my second favorite Hungarian dish of all time. I really love making anything Hungarian, since the recipes tend to be simple and easy to make, as well as comforting and delicious, and the names are never not fun to say. Top with extra sour cream and freshly sliced chives on top.

Provided by Chef John

Time 1h35m

Yield 8

Number Of Ingredients 15

8 (5 ounce) bone-in, skin-on chicken thighs
salt to taste
2 tablespoons olive oil
2 medium yellow onions, diced
3 cloves garlic, minced
2 tablespoons tomato paste
4 teaspoons all-purpose flour
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika
¼ cup sweet Hungarian paprika
1 pinch cayenne pepper
2 cups chicken broth
⅔ cup sour cream, room temperature
¼ cup heavy whipping cream

Steps:

  • Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
  • Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
  • Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
  • Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.

Nutrition Facts : Calories 353 calories, Carbohydrate 8.2 g, Cholesterol 99.8 mg, Fat 24.8 g, Fiber 2.1 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 406 mg, Sugar 2.4 g

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