Slow cooker cauliflower paprikash
7
Points®
Total time: 2 hr 25 min • Prep: 20 min • Cook: 2 hr 5 min • Serves: 2 • Difficulty: Easy
Ingredients
Canola oil
1 tsp
Brown onion
1 medium, finely chopped
Red capsicum
1 medium, cut into 2cm pieces
Garlic
1 clove(s), crushed
Smoked paprika
1 tsp
Canned cherry tomatoes
1 can(s), (1 x 400g can)
Sundried tomato pesto
2 tsp
Cauliflower
750 g, cut into florets
Mushrooms
125 g, button variety, halved or quartered if large
99% fat-free, plain or natural yoghurt, unsweetened
¼ cup(s), (60g)
Cooked white rice
1½ cup(s), long-grain, (240g)
Fresh dill
2 tsp, chopped
Instructions
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.
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