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Cauliflower Paprikash Recipe

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This recipe for Cauliflower Paprikash is from The Pienta Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. butter
1 cup chopped onions
2 Tbsp. flour
1 tsp. horseradish
1 cup sour cream
1 cup yogurt
1 12-oz pkg. egg noodles
2 Tbsp. poppyseeds
2 tsp. paprika
2 Tbsp. each--freshly-minced dill and chives (or 2 tsp. each if dried herbs) OPTIONAL
1 medium-sized cauliflower (most these days are large)
1/2 tsp. salt
black pepper
Directions:
Directions:
1) In a medium saucepan, saute the onion in 2 Tbsp. of the butter until the onions are soft. sprinkle in the flour, mix well, and continue to stir and cook over LOW heat about 2 more minutes. (Use low heat throughout, as butter burns easily)

2) With a wire whisk, beat in the horseradish, sour cream, and yogurt. Cook, stirring, over LOW heat another 5 minutes. Add paprika, and salt and pepper, to taste.

3) break the cauliflower into small flowerettes. Cook them in a little water in a covered pan until tender (less than 10 minutes). Drain and add them, while still hot, to the sauce.

4) Just before serving, cook the noodles in plenty of water until al dente. The perfect way is to bring the water to a boil, add the noodles, cover, turn OFF the heat, and let it sit for ten minutes, drain. Then add the noodles to a large bowl or serving dish and toss them immediately with 1 Tbsp. butter and the poppyseeds. Pour the hot sauce over the hot noodles. Top with dill, chives, and extra paprika if desired!
Preparation Time:
Preparation Time:
50 min.
Personal Notes:
Personal Notes:
This is a family favorite that I got from a vegetarian cookbook called The Enchanted Broccoli Forest.

 

 

 

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