Adapted from Moosewood Collaborative. Moosewood restaurant cooks at home. (1994). New York: Simon & Shuster. p 202.
1 medium onion, finely chopped (about 1 cup)
1 red or green pepper, finally chopped (about 1 cup)
3 Tbsp vegetable oil
2 Tbsp sweet paprika
1/2 cup dry sherry
1/2 cup water
10 ounces mushrooms, sliced (about 5 cups)
pinch of salt
1 large head of cauliflower
1 cup sour cream (I use Nonfat plain Greek yogurt)
salt and ground black pepper to taste
Prep all the veggies and cut the cauliflower into florets.
Saute the onions and peppers in the oil for 2 to 3 minutes in a large saucepan. Stir in the paprika, sherry, and water and cook on high heat for a minute. Add the mushrooms and a pinch of salt. Lower the heat to medium, cover, and cook for about 5 minutes.
Mix in the florets and simmer until the cauliflower is tender but still firm, about 5 to 7 minutes. Remove the pan from the heat and stir in the nonfat, plain Greek yogurt). Add salt and pepper to taste.
Cover the paprikash and keep it warm until ready to serve. If you are using noodles – like egg noodles (NB: points values calculated without them), cook them up and serve the Paprikash on top. Honestly I just enjoyed eating the veggies without them.
Weight Watcher Points = 4