Photo of Cauliflower Paprikash by WW

Cauliflower Paprikash

6 - 7
PersonalPoints™ per serving
Total Time
1 hr 50 min
20 min
1 hr 30 min
Sun-dried tomato paste usually comes in a tube and should be stocked with other tomato products at your supermarket. Its tomatoey richness takes our vegetarian paprikash to the next level.


Canola oil

1½ tsp(s)

Uncooked onion(s)

1 small

Uncooked bell pepper(s)

1 item(s), small, red variety, cut into 3/4-inch pieces

Garlic clove(s)

1 clove(s), small, chopped


1¼ tsp(s), smoked variety

Canned diced tomatoes

½ cup(s), petite variety, with juice

Sun-dried tomato paste

2 tsp(s)

Kosher salt

½ tsp(s)

Uncooked cauliflower

½ head(s), medium, (about 1 pound), trimmed and cut into 1-inch florets

Cremini mushroom(s)

¼ cup(s), halved or quartered if large

Plain fat free Greek yogurt

¼ cup(s)

Cooked white rice

1½ cup(s)

Fresh dill

2 tsp(s), chopped fresh


  1. Heat 1 teaspoon oil in large heavy skillet over medium-high heat. Add onion and cook, stirring, until almost softened, about 4 minutes; add remaining 1/2 teaspoon oil. Stir in bell pepper, garlic, and paprika and cook, stirring, until onion starts to brown, about 2 minutes. Stir in tomatoes, water, tomato paste, and salt.
  2. Combine cauliflower and mushrooms in 2-quart slow cooker; stir in tomato mixture. Cover and cook until cauliflower is tender, 1 1/2–2 hours on High, stirring after 1 hour of cooking time. Stir in 2 tablespoons yogurt, taking care not to break up cauliflower.
  3. Divide rice evenly between 2 large shallow bowls; top with paprikash and remaining 2 tablespoons yogurt. Sprinkle with dill.
  4. Per serving: about 1 1/2 cups paprikash, 1 tablespoon yogurt, and 3/4 cup rice: 312 Cal, 7 g Total Fat, 1 g Sat Fat, 666 mg Sod, 55 g Total Carb, 10 g Sugar, 8 g Fib, 13 g Prot.


Add 1/2 cup frozen green peas to the paprikash about 30 minutes before the cooking time is up for no additional Points.