Roasted Cauliflower Paprikash combines roasted cauliflower florets with mushrooms in a creamy paprika and sour cream sauce.
Roasted Cauliflower Paprikash
By Sue Lau | Palatable Pastime
Roasted Cauliflower Paprikash is my recipe of the day with the Improv Cooking Challenge blogging group. We post monthly on topics that include two ingredients.
We use our creativity to come up with something delicious for those in one recipe. The topic this month is cauliflower and paprika. I used my recipe for chicken paprikash as a base to jump from. And roasted up cauliflower in the oven to use instead of chicken in this version of the creamy classic.
The paprikash is great served over egg noodles for a comforting homestyle supper. Besides being a great vegetarian entree, it can make a delish side dish.
Because the result is a vegetarian or almost-vegetarian (if you use chicken broth), and vegan if you use vegan alternatives for things like wine and sour cream.

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Roasted Cauliflower Paprikash
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Roasted Cauliflower Paprikash
Ingredients
Roasted Cauliflower:
- 1 pound fresh cauliflower florets
- 2 tablespoons olive oil
- salt and black pepper
Paprikash Sauce:
- 8 ounces fresh mushrooms (sliced)
- 1/2 cup chopped onion
- 1 teaspoon garlic
- salt and black pepper
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup dry white wine
- 1/4 cup flour
- 2 cups stock or broth (vegetable or chicken)
- 1 tablespoon tomato paste
- 1 tablespoon sweet Hungarian paprika
- 1/2 cup milk
- 1/4 cup sour cream
- 1 tablespoon minced Italian parsley
- cooked egg noodles (optional)
Instructions
Roast Cauliflower:
- Preheat oven to 400F.
- Separate cauliflower into florets, drizzle with olive oil and season with salt and black pepper.
- Place in a single layer on a baking sheet.
- Roast twenty minutes and stir. Continue roasting twenty minutes more, or until lightly browned and tender.
Prepare paprikash sauce:
- Saute the mushrooms, onion and garlic in the mixture of olive oil and butter with salt, black pepper and thyme until mushrooms soften.
- Stir in the white wine and continue to cook until it vapes off and is mostly dry.
- Stir in the flour to coat vegetables.
- Add the broth and stir briskly with tomato paste and paprika.
- Once it thickens, remove from heat.
- Whisk the sour cream into the milk and quickly stir into the sauce (off the heat).
- Add parsley and roasted cauliflower and stir again.
- Serve over noodles if you like.
Notes
Before you take off, consider joining my recipe group on Facebook for more recipes from blogger friends around the world!
What a great Meatless Monday meal. Loooks amazing.
That looks so wonderfully creamy!! I might need to put this on the menu asap.
Its creamy and looks very tasty. I have to make it soon and serve. The picture is tempting, my daughter already asked, can you make it? Thanks for sharing the recipe.