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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is from the moosewood restaurant cooks at home and I decided to post it since it was such a big hit with my husband who usually avoids cauliflower. Serve with egg noodles or spatzle. Ingredients:
1 medium onion, finely chopped (about 1 cup) |
1 red bell peppers or 1 green bell pepper, finely chopped (about 1 cup) |
3 tablespoons olive oil |
2 tablespoons paprika |
1/2 cup dry sherry |
1/2 cup water |
5 cups mushrooms, sliced |
1 pinch salt |
1 large cauliflower, cut into florets |
1 cup sour cream |
salt and pepper, to taste |
Directions:
1. In a large soup pan, saute the onions and peppers in oil for 3 minutes.
2. Stir in the paprika, sherry and water.
3. Cook on high for a minute.
4. Add the mushrooms and pinch of salt.
5. Lower the heat to medium, cover and cook for 5 minutes.
6. Mix in the florets and simmer until the cauliflower is tender but still firm- about 7 minutes.
7. Remove the pan from the heat and stir in the sour cream.
8. Add salt and pepper to taste.
9. Cover the paprikash and keep warm until ready to serve but do not allow it to simmer or it may curdle.
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