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

Active: 35 min Total: 35 min

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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. 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)
  2. Noodles - Boil noodles according to package directions. (Can be done up to 3 days ahead)
  3. Chives - Chop chives.
  4. Beans - Drain and rinse.

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Make

  1. Heat oven to 400F / 204C degrees.
  2. 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.
  3. Add garlic, flour, and paprika and stir until no dry spots remain.
  4. 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.
  5. Cover and simmer until cauliflower is tender, 10 to 15 minutes.
  6. While cauliflower simmers, whisk together oil, vinegar, and mustard. Toss with green beans.
  7. 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.
  8. 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.
  9. Squeeze lemon juice over cauliflower and top with chives.
  10. If noodles were made ahead, reheat in the microwave. (You can toss them with some oil or butter if they seem dry.)
  11. Spoon cauliflower and sauce over noodles. Serve green beans on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (89)
Gluten-free (7)
Paleo (15)
Vegetarian (20)

68 reviews

Delicious! Full of flavor.

By: Pat
Posted: Nov 19, 2020
Diet: Original
0 Helpful

Fun to try something new but not my favorite flavor profile. I think it would have been better with chicken!

By: Rachel
Posted: Jun 09, 2020
Diet: Vegetarian
0 Helpful

Yum I added mushrooms , it was delicious.

By: Belinda
Posted: Apr 05, 2020
Diet: Original
0 Helpful

Easy, comfort food but still healthy

By: Markell
Posted: Feb 27, 2020
Diet: Vegetarian
0 Helpful

Used fresh paprika and still felt like this meal was missing something. I think seasoning the chicken ahead of time would be advisable.

By: Amber
Posted: Feb 21, 2020
Diet: Original
0 Helpful

Pretty good, my 3 year old liked it so I would say it is child friendly.

By: Ronel
Posted: Feb 19, 2020
Diet: Original
0 Helpful