Vegetarian Delights

Cauliflower Paprikash
(serves 4, but I’d recommend splitting it among 3 or making an appetizer to go with it)

Ingredients:
1 medium onion, finely chopped (about 1 cup)
1 red or green bell pepper, finely chopped (about 1 cup)
3 tbsp vegetable oil
2 tbsp sweet paprika
1/2 cup dry sherry
1/2 cup water
10 oz mushrooms, sliced (about 5 cups)- I left these out
pinch of salt
1 large head of cauliflower
1 cup sour cream (I used light)
salt and ground black pepper to taste

1. In a large soup pan or saucepot, saute the onions and peppers in oil for 2-3 minuts. Stir in the paprika, sherry, and water and cook on high heat for a minute. Add mushrooms and a pinch of salt to draw out the juices. Lower the heat, cover, and cook for five minutes while you cut the cauliflower into florets.

2. Mix in the florets and simmer until the cauliflower is tender but still firm, 7 minutes (or more). Remove the pan from hear and stir in the sour cream. Add salt and pepper to taste. Cover the paprikash and keep it warm until ready to serve, but prevent it from simmering or it may curdle.

Spatzle (again, technically serves 4, but better for 2-3 people)

Ingredients:
1 1/2 cups unbleached white flour
1/2 tsp salt
pinch of freshly ground nutmeg
pinch of ground black pepper
2 large eggs, beaten
1/2 cup milk
4 qts salted water
2 tbsp butter

1. Before you begin the paprikash, prepare the spatzle batter: combine flour, salt, nutmeg, pepper, eggs, and milk in bowl, and stir well. When you begin to saute the onions and pepper, start boiling the water in a large pot. After you add the cauliflower to the paprikash, place the thick spatzle batter into a colander with large holes (or your handy-dandy spatzle maker).

2. Set the colander on the rim of the pot of boiling water and using the back of a wooden spoon, push the batter through the holes into the boiling water. Lower the heat to a simmer and cook for 5 minutes, until firm but light. Remove the spatzle with a mesh strainer or large slotted spoon and place in serving dish. Add butter. Serve immediately.

Courtesy of Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day