Hungarian Cauliflower and White Bean Paprikash
with egg noodles / green beans

Name: Hungarian Cauliflower and White Bean Paprikash
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 16 oz Cauliflower, florets chopped; 1/2 Onions, medium, chopped; 1 Bell peppers, red, chopped; 4 cloves Garlic, chopped; 8 oz Egg noodles (sub fusilli or rotini pasta); 1 Tbsp Chives, chopped; 1 can Beans, white or cannellini (14 oz / 397 g), drained and rinsed; 2 Tbsp Butter; 2 Tbsp Flour, all-purpose; 1 Tbsp Paprika (use Hungarian sweet paprika if you have it, but regular paprika will work fine); 1 Tbsp Tomato paste; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 1 cup Stock, any type; 1/2 cup Sour cream; 2 tsp Lemon juice; 1 lb Green beans, trimmed; 1 Tbsp Oil, olive; 1 tsp Vinegar, red or white wine; 1 tsp Mustard, Dijon

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Hungarian Cauliflower and White Bean Paprikash

Creamy, saucy cauliflower and egg noodles are an easy combination to love in this Hungarian dish that was requested by Cook Smarts members.
Smarts: The amount of flavor you get from your paprika will vary depending on how long the spice has been sitting in your pantry. Increase the amount a bit if you know your paprika is on the older side.

Ingredients

Metric

Servings:

Hungarian Cauliflower and White Beans:

Cauliflower - 16 oz , florets chopped
Onions, medium - 1/2 , chopped
Bell peppers, red - 1 , chopped
Garlic - 4 cloves , chopped
Egg noodles - 8 oz (sub fusilli or rotini pasta)
Chives - 1 Tbsp , chopped
Beans, white or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
Butter - 2 Tbsp
Flour, all-purpose - 2 Tbsp
Paprika - 1 Tbsp (use Hungarian sweet paprika if you have it, but regular paprika will work fine)
Tomato paste - 1 Tbsp
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
Stock, any type - 1 cup
Sour cream - 1/2 cup
Lemon juice - 2 tsp

Roasted Green Beans:

Green beans - 1 lb , trimmed
Oil, olive - 1 Tbsp
Vinegar, red or white wine - 1 tsp
Mustard, Dijon - 1 tsp

Prep

Green beans / Cauliflower / Onions / Bell peppers / Garlic - Prep as directed. Combine onions and bell peppers in one container. Store green beans, cauliflower, and garlic in their own containers. (Can be done up to 5 days ahead)
Noodles - Boil noodles according to package directions. (Can be done up to 3 days ahead)
Chives - Chop chives.
Beans - Drain and rinse.

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Make

Heat oven to 400F / 204C degrees.
While oven is warming up, heat a Dutch oven with butter over medium heat. Add onions and bell peppers. Saute until soft, 2 to 3 minutes.
Add garlic, flour, and paprika and stir until no dry spots remain.
Add tomato paste, tomatoes (including liquid), and stock over aromatics. Stir in cauliflower. Bring to a simmer, scraping up any brown bits on the bottom of the pan.
Cover and simmer until cauliflower is tender, 10 to 15 minutes.
While cauliflower simmers, whisk together oil, vinegar, and mustard. Toss with green beans.
Spread green beans out on a sheet pan. Season with some salt and pepper. Roast until green beans are tender and brown in spots, shaking the pan halfway through cooking, ~15 minutes.
Return to cauliflower and move pan off heat. Remove 1 cup / 237 mL of sauce from cauliflower (for 4 servings; adjust if customizing) and combine with sour cream. Pour sauce / sour cream back over cauliflower and add beans. Stir everything together to combine. Season with some salt and pepper.
Squeeze lemon juice over cauliflower and top with chives.
If noodles were made ahead, reheat in the microwave. (You can toss them with some oil or butter if they seem dry.)
Spoon cauliflower and sauce over noodles. Serve green beans on the side. Enjoy!

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