Cauliflower Paprikas

Like our savory brussels sprouts side dish, here is another scribbled recipe on a torn piece of paper from Jeff’s recipe box.  Again he has no idea where it came from, although in this case it probably came from someone in Chapel Hill, North Carolina during his graduate school days.  The recipe is reminiscent of one found in Molly Katzen’s 1982 The Enchanted Broccoli Forest, so perhaps it ultimately originated there.

1 medium cauliflower, separated into florets and stem diced
12 ounces dry egg noodles
1 teaspoon canola oil
2 tablespoons butter
1 cup onion, diced
2 tablespoon flour
1 tablespoon grated horseradish
2 tablespoons sweet paprika
1 tablespoon dry dill leaf
1 tablespoon poppy seeds
1 teaspoon salt
1 cup yogurt
1 cup sour cream
freshly ground black pepper to taste

Blanch cauliflower for 4 minutes in salted, boiling water.  Drain and rinse under cold water.  Drain again.  Cook noodles in salted boiling water until al dente, drain, rinse under cold water and drain again.  Toss with canola oil to keep noodles from sticking.

Melt butter over medium heat in a large pan.  Sauté onion, stirring constantly, until translucent and soft, about 5-10 minutes.  Whisk in flour, horseradish, paprika, dill, poppy seeds, salt and pepper.  Add in yogurt and sour cream and continue whisking to make a smooth sauce.

Remove from heat and add in blanched cauliflower and noodles.  Toss until all is well mixed and serve warm. 

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