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Photo of Slow cooker cauliflower paprikash by WW

Slow cooker cauliflower paprikash

7 - 8
PersonalPoints™ per serving
Total Time
2 hr 25 min
20 min
2 hr 5 min


Canola oil

1 tsp

Brown onion

1 medium, finely chopped

Red capsicum

1 medium, cut into 2cm pieces


1 clove(s), crushed

Smoked paprika

1 tsp

Canned cherry tomatoes

1 can(s), (1 x 400g can)

Sun dried tomato pesto

2 tsp


750 g, cut into florets


125 g, button variety, halved or quartered if large

99% fat-free plain yoghurt

¼ cup(s), (60g)

White boiled rice

1½ cup(s), long-grain, (240g)

Fresh dill

2 tsp, chopped


  1. Heat oil in a large non-stick frying pan over medium-high heat. Cook onion, stirring, for 4 minutes or until softened. Add capsicum, garlic and paprika and cook, stirring, for 1 minute or until fragrant. Stir in tomatoes, 2 tablespoons water and pesto. Season with salt and pepper.
  2. Combine cauliflower and mushrooms in a 4.5 litre (18-cup) slow cooker. Stir in tomato mixture. Cook, covered, on high for 1½ to 2 hours or until cauliflower is tender, stirring after 1 hour of cooking time. Stir in 1 ½ tablespoons yoghurt, being careful not to break up cauliflower.
  3. Divide rice evenly between 2 large shallow bowls. Top with paprikash and remaining yoghurt. Sprinkle with dill to serve.


For a more veggie-heavy meal, add ½ cup (60g) frozen green peas to the paprikash about 30 minutes before the cooking time is up.