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Cauliflower Paprikash

This rich dish can be made into a low-fat treat by using fat-free yogurt and sour cream.  But don't tell your taste-buds.  It still tastes like a decadent feast.

Serves 4

  • I Tbsp butter
  • 1 cup onion, chopped
  • 2 Tbsp flour
  • 1 tsp horseradish
  • 1 cup yogurt
  • 1 cup sour cream
  • 2 tsp paprika
  • salt and pepper, to taste
  • 1 cauliflower
  • 1 package (12 oz) egg noodles
  • 1 Tbsp butter
  • 2 Tbsp poppy seeds

Chop the cauliflower into florettes and steam until tender.  Meanwhile, saute the onion in 1 Tbsp butter until soft, about 5 to 8 minutes.  Add the flour and cook over low heat for about 2 minutes more.  Add the horseradish, yogurt and sour cream, and mix in thoroughly with a wire whisk.  Cook, stirring frequently, for 5 minutes.  Stir in the paprika, salt and pepper, and add the steamed cauliflower.

Cook the noodles until al dente (chewy), drain, and immediately toss with 1 Tbsp butter and the poppy seeds.

Serve the cauliflower over the noodles.  Garnish with dill and chives.