Roasted Cauliflower Paprikash

Roasted Cauliflower Paprikash combines roasted cauliflower florets  with mushrooms in  a creamy paprika and  sour cream sauce.
Roasted Cauliflower Paprikash

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.

Roasted Cauliflower Paprikash

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.

November Improv Cooking Challenge
Cauliflower & Paprika
Improv Cooking

Roasted Cauliflower Paprikash

Roasted Cauliflower Paprikash

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Roasted Cauliflower Paprikash

Sue Lau
No ratings yet
Prep Time 8 minutes
Cook Time 50 minutes
Course Main Dish
Cuisine Hungarian
Servings 4


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)


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.


From the kitchen of
Keyword Vegetarian
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Roasted Cauliflower Paprikash

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3 responses

  1. 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.

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