Cauliflower paprikash

Cauliflower Paprikash

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

Uncooked onion

1 small, chopped

Bell pepper

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


1 small clove(s), chopped


1¼ tsp, smoked variety

Canned diced tomatoes

½ cup(s), petite variety, with juice

Sun-dried tomato paste

2 tsp

Kosher salt

½ tsp


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

Cremini mushroom

¼ pound(s), halved or quartered if large

Plain fat free Greek yogurt

¼ cup(s)

Cooked white rice

1½ cup(s)


2 tsp, 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


Add 1/2 cup frozen green peas to the paprikash about 30 minutes before the cooking time is up for a pop of color and flavor.