Cauliflower Paprikash

Name: Cauliflower Paprikash
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 2 servings
Cuisine: American
Ingredients: 1.5 tsp Canola oil; 1 small Uncooked onion chopped; 1 item(s), small Bell pepper red variety, cut into 3/4-inch pieces; 1 small clove(s) Garlic chopped; 1.25 tsp Paprika smoked variety; 0.5 cup(s) Canned diced tomatoes petite variety, with juice; 2 tsp Sun-dried tomato paste; 0.5 tsp Kosher salt; 0.5 head(s), medium Cauliflower (about 1 pound), trimmed and cut into 1-inch florets; 0.25 pound(s) Cremini mushroom halved or quartered if large; 0.25 cup(s) Plain fat free Greek yogurt; 1.5 cup(s) Cooked white rice; 2 tsp Dill chopped fresh

Points®

Total Time

1 hr 50 min

Prep

20 min

Cook

1 hr 30 min

Serves

Difficulty

Easy

Sun-dried tomato paste usually comes in a tube and should be stocked with other tomato products at your supermarket. Its tomatoey richness takes our vegetarian paprikash to the next level.

Ingredients

Canola oil

1½ tsp

Uncooked onion

1 small, chopped

Bell pepper

1 item(s), small, red variety, cut into 3/4-inch pieces

Garlic

1 small clove(s), chopped

Paprika

1¼ tsp, smoked variety

Canned diced tomatoes

½ cup(s), petite variety, with juice

Sun-dried tomato paste

2 tsp

Kosher salt

½ tsp

Cauliflower

½ head(s), medium, (about 1 pound), trimmed and cut into 1-inch florets

Cremini mushroom

¼ pound(s), halved or quartered if large

Plain fat free Greek yogurt

¼ cup(s)

Cooked white rice

1½ cup(s)

Dill

2 tsp, chopped fresh

Instructions

Heat 1 teaspoon oil in large heavy skillet over medium-high heat. Add onion and cook, stirring, until almost softened, about 4 minutes; add remaining 1/2 teaspoon oil. Stir in bell pepper, garlic, and paprika and cook, stirring, until onion starts to brown, about 2 minutes. Stir in tomatoes, water, tomato paste, and salt.
Combine cauliflower and mushrooms in 2-quart slow cooker; stir in tomato mixture. Cover and cook until cauliflower is tender, 1 1/2–2 hours on High, stirring after 1 hour of cooking time. Stir in 2 tablespoons yogurt, taking care not to break up cauliflower.
Divide rice evenly between 2 large shallow bowls; top with paprikash and remaining 2 tablespoons yogurt. Sprinkle with dill.
Per serving: about 1 1/2 cups paprikash, 1 tablespoon yogurt, and 3/4 cup rice

Notes

Add 1/2 cup frozen green peas to the paprikash about 30 minutes before the cooking time is up for a pop of color and flavor.

Cauliflower Paprikash

Ingredients

Instructions

Notes

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