Cauliflower Paprikash: The Best Cauliflower Paprikash Recipe from Cook'n

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	Cauliflower Paprikash

Serves: 6

Paprika has been dissed by ubiquity. Condemned to life as a garnish, its flavor is belittled and its culinary role unrecognized. Paprika is a ground dried pepper. Sweet paprika is made by removing the seeds and veins from the pepper before grinding. Since these parts contain most of the capsaicin (hot pepper compound), they are retained when hot paprika is ground. This classic paprikash plays with the affinity that you find frequently in Spanish and Indian cooking between paprika and cauliflower.

   1 tablespoon olive oil
   2 cups diced onions, fresh or frozen
   1 carrot, peeled and diced
   1 rib celery, diced
   1 (16-ounce) bag frozen or fresh cauliflower florets, coarsely chopped
   1 tablespoon chopped garlic, fresh or jarred organic
   1 teaspoon dried marjoram
   1/4 cup red wine
   2 tablespoons paprika
   1 tablespoon hot paprika
   1 (14-ounce) can diced tomatoes with bell peppers and onions
   1 (14-ounce) can chicken broth
   3/4 cup sour cream

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Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and celery and sauté until almost tender. Stir in the cauliflower, garlic, and marjoram; add the wine and heat to boiling. Stir in the paprikas, tomatoes (undrained), and broth. Simmer for 20 minutes, remove from the heat, stir in the sour cream, and serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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