Friday, 22 April 2011

Hungarian Cauliflower Paprikash

Kitchen Play List: R&B Club Mix Compilation Album

This wonderful and tasty recipe is one of our regular meals. It's easy to make, tastes delicious and is quite easy on the budget. It comes from the excellent Vegan Deli by Joanne Stepaniak. 

We usually serve it hot over some brown rice and leftovers are used up served over a jacket potato. But recently I made a salad buffet and I thought that maybe this might be also good served cold. And it was! Very tasty indeed. So now I would happily eat it hot or cold...on its own or with rice etc. Once again thank you to Joanne Stepaniak for an excellent recipe. 

Hungarian Cauliflower Paprikash
(Recipe from Vegan Deli by J/Stepaniak)

3 tbsp extra virgin olive oil
1 large onion, chopped
1 red or green bell pepper, sliced
3 large ripe tomatoes, peeled and chopped
1 tbsp paprika
1 tsp sugar
Salt and cayenne pepper
1 medium cauliflower, cut into bitesize florets

Heat the oil in a large skillet. Add the onion and pepper and saute until soft. 

Add the tomatoes, paprika, sugar, salt, and cayenne pepper and mix well. 

Add the cauliflower, cover, and simmer, stirring often, until tender (about 20 minutes). Add a little water if the mixture becomes too dry.