Directions:
- In a large soup pan, saute the onions and peppers in oil for 3 minutes.
- Stir in the paprika, sherry and water.
- Cook on high for a minute.
- Add the mushrooms and pinch of salt.
- Lower the heat to medium, cover and cook for 5 minutes.
- Mix in the florets and simmer until the cauliflower is tender but still firm- about 7 minutes.
- Remove the pan from the heat and stir in the sour cream.
- Add salt and pepper to taste.
- Cover the paprikash and keep warm until ready to serve but do not allow it to simmer or it may curdle.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 304.63 Kcal (1275 kJ) | ||
| Calories from fat | 155.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.27g | 27% | |
|---|---|---|---|
| Cholesterol | 20.13mg | 7% | |
| Sodium | 119.8mg | 5% | |
| Potassium | 1027.66mg | 22% | |
| Total Carbs | 21.8g | 7% | |
| Sugars | 8.4g | 34% | |
| Dietary Fiber | 6.4g | 26% | |
| Protein | 8.74g | 17% | |
| Vitamin C | 123mg | 205% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 21.7mg | 121% | |
| Calcium | 138.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 65.61 Kcal (275 kJ) | ||
| Calories from fat | 33.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.72g | 27% | |
|---|---|---|---|
| Cholesterol | 4.33mg | 7% | |
| Sodium | 25.8mg | 5% | |
| Potassium | 221.33mg | 22% | |
| Total Carbs | 4.7g | 7% | |
| Sugars | 1.81g | 34% | |
| Dietary Fiber | 1.38g | 26% | |
| Protein | 1.88g | 17% | |
| Vitamin C | 26.5mg | 205% | |
| Vitamin A | 0.3mg | 42% | |
| Iron | 4.7mg | 121% | |
| Calcium | 29.8mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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