Hungarian Paprikash Stew with Cauliflower
- Gluten Free
- Low Carb/Paleo
Why we love it:
- 1 head Cauliflower
- 1 Tablespoon Vegetable Oil (for cooking)
- 1 teaspoon Kosher Salt (divided)
- 4 Tablespoons Unsalted Butter
- 1 Onion
- 1 Red Bell Pepper
- 4 cloves Garlic
- 1 Tablespoon Paprika
- 1 Tablespoon Tomato Paste
- 1 cup Stock (any type - or water)
- 1 15-ounce can Diced Tomatoes
- 1⁄2 pound Fusilli Pasta (or pasta of your choice)
- 1 Tablespoon Extra Virgin Olive Oil
- 1 teaspoon Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- 1 pound Green Beans
- 1⁄2 cup Sour Cream
- 1 Lemon (juice)
1. PREHEAT THE OVEN TO 400 DEGREES
And bring a pasta pot full of water to a boil.
Chop cauliflower into florets. Dice the stem and include the nice green leaves (all are edible!). Place on a baking sheet and drizzle with oil and a pinch of salt. Dot with about 1 Tablespoon of butter. Roast for about 20 minutes while you make the sauce.
Meanwhile slice the onions into thin half-moon rings and slice the pepper into thin strips (or small dice if you prefer that shape). Add 1 Tablespoon of butter to pan, then add the onions and peppers. Sauté until soft, 2 to 3 minutes.
Mince the garlic and add it along with the paprika and tomato paste; stir for 60 seconds.
Add the stock and can of tomatoes; bring to a simmer, scraping up any brown bits on the bottom of the pan.
Add cauliflower to sauce and reduce the temperature to a low simmer. Partially cover and simmer for about 5 minutes to combine and finish cooking the cauliflower.
Cook the pasta according to package directions until al dente. Drain and return to the pot (or a serving bowl) with 2 Tablespoons of butter. Cover and set aside.
5. GREEN BEANS
While stew cooks, whisk together the olive oil, vinegar, and mustard. Toss with green beans.
Spread green beans out on a sheet pan. Add a pinch of salt. Roast until green beans are tender and brown in spots, stirring the pan halfway through cooking, about 10 - 12 minutes.
6. SOUR CREAM
Turn off heat when the stew is done. Remove 1 cup of sauce into a small bowl and whisk in the sour cream. Pour sauce/sour cream mixture back into the cauliflower and stir everything together to combine. Add the lemon juice.
Serve cauliflower and sauce over pasta with green beans on the side.