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.

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Cauliflower paprikash with roasted red peppers over egg noodles

Soy-Free, Vegetarian, <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.

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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 cup vegetable broth
  • Sunbasket paprikash spice blend (sweet smoked paprika - sweet paprika - granulated garlic - onion powder - cayenne)
  • 1 cup diced tomatoes
  • ¼ cup organic 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 680mg (30% DV), Total Carb. 80g (29% DV), Fiber 9g (32% 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.

Instructions

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

Wash produce before use

1

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.

2

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.
  • Measure ½ cup vegetable broth; save the rest for another use.

3

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.

Serve

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 and vegetable broth.
  • Time the cooking.
  • Garnish with the parsley.