Cauliflower paprikash with roasted red peppers over egg noodles

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Cauliflower paprikash with roasted red peppers over egg noodles


Cauliflower paprikash with roasted red peppers over egg noodles

Soy-Free, Vegetarian, No Added Sugar, <600 Calories

2 Servings, 500 Calories/Serving

20–35 Minutes

Our vegetarian spin on chicken paprikash is loaded with the same slow-cooked flavor—without the slow cooking! The trick is to use pre-roasted red peppers and our paprikash spice blend to create all the sweet-smoky notes in a fraction of the time.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 5 ounces egg noodles
  • ½ head organic cauliflower
  • 1 organic yellow onion
  • 1 cup roasted red peppers
  • 1 packet vegetable broth concentrate
  • Sunbasket paprikash spice blend (sweet smoked paprika - sweet paprika - granulated garlic - onion powder - cayenne)
  • 1 cup diced tomatoes
  • ¼ cup Greek yogurt

Nutrition per serving

Calories 500, Total Fat 15g (19% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 380mg (17% DV), Total Carb. 78g (28% DV), Fiber 8g (29% DV), Total Sugars 16g (Incl. 1g Added Sugars, 2% DV), Protein 17g
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the egg noodles

  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside 1 tablespoon [2 TBL] for garnish. 

Bring a medium sauce pot of generously salted water to a boil. Add the egg noodles and cook until just tender, 7 to 9 minutes. Drain, then return the noodles to the pot and toss with all except 1 tablespoon [2 TBL] parsley and 1 to 2 teaspoons oil to prevent sticking. While the water is heating and the noodles are cooking, start preparing the cauliflower paprikash.


Prep the remaining ingredients

  • Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks. 
  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Coarsely chop the roasted red peppers.
  • In a small bowl or cup, mix the vegetable broth concentrate with 1 cup warm water and stir to combine. Measure ½ cup vegetable broth; save the rest for another use. [Mix 1 packet vegetable broth concentrate with 1 cup warm water; save other packet for another use.]


Cook the cauliflower paprikash

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the cauliflower and onion, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 3 to 4 minutes. Stir in the paprikash spice blend and cook until fragrant, about 1 minute. 

Add the roasted red peppers, tomatoes, and ½ cup vegetable broth and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the cauliflower is crisp-tender, 4 to 5 minutes. Remove from the heat and stir in the Greek yogurt. Season to taste with salt and pepper and up to ½ teaspoon [1 tsp] sugar (from your pantry), if desired.


Transfer the noodles to individual bowls and top with the cauliflower paprikash. Garnish with the remaining parsley and serve.

Kids Can!
  • Strip the parsley leaves; measure the parsley.
  • Salt the water for the noodles. 
  • Measure the onion.
  • Time the cooking.
  • Garnish with the parsley.