Cauliflower Paprikash
6
Points®
Total time: 1 hr 50 min • Prep: 20 min • Cook: 1 hr 30 min • Serves: 2 • Difficulty: Easy
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.
Ingredients
Canola oil
1½ tsp(s)
Onion
1 small
Bell pepper
1 item(s), medium, red variety, cut into 3/4-inch pieces
Garlic
1 clove(s), small, chopped
Paprika
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 mushrooms
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
Instructions
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
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