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

Active: 1 hr Total: 1 hr
This vegetarian twist on a classic Hungarian dish got rave reviews when we featured it in 2019, so we wanted to bring it back again this fall.
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.


Roasted Green Beans:
  • Green beans - 1 lb , trimmed
  • Oil, olive - 1 Tbsp
  • Vinegar, red or white wine - 1 tsp
  • Mustard, Dijon - 1 tsp
Hungarian Cauliflower and White bean Paprikash:
  • Cauliflower - 1 lb , florets
  • Onions, medium and red - 1/2 , diced
  • Bell peppers, red - 1 , diced
  • Garlic - 4 cloves , chopped
  • Chives - 1 Tbsp , chopped
  • Beans, white or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
  • Butter - 2 Tbsp
  • Vinegar, apple cider - 2 tsp
  • Flour, all-purpose - 3 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
  • Water - 1 cup
  • Sour cream - 1/2 cup (sub plain or Greek yogurt)
  • Lemon juice - 2 tsp
Egg Noodles:
  • Egg noodles - 8 oz (sub fusilli or rotini)


  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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  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 apple cider vinegar to pan, scraping up any browned bits.
  4. Add garlic, flour, and paprika and stir until no dry spots remain.
  5. Add tomato paste, tomatoes (including liquid), and water over aromatics. Stir in cauliflower. Bring to a simmer, scraping up any brown bits on the bottom of the pan.
  6. Cover and simmer until cauliflower is tender, 10 to 15 minutes.
  7. While cauliflower simmers, whisk together oil, wine vinegar, and mustard. Toss with green beans.
  8. 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.
  9. 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.
  10. Squeeze lemon juice over cauliflower and top with chives.
  11. If noodles were made ahead, reheat in the microwave. (You can toss them with some oil or butter if they seem dry.)
  12. Spoon cauliflower and sauce over noodles. Serve green beans on the side. Enjoy!



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