Here’s a cheap, satisfying & hearty recipe that is perfect for those cold Winter nights coming in!
- ½ Head of cauliflower, cut into chunks,
- 1 tbs Tomato puree
- 1 Tin of chopped tomatoes
- 100ml Water
- 1 Onion, chopped finely
- 2 Cloves of garlic, chopped finely
- Splash of flavourless oil
- 2 Peppers, chopped •
- 1 Pack of vegan cream ( I used 1 pack of 250ml Oatly cream)
- Splash of white wine (Vermouth will also work!)
- 2-3tbs Of paprika
- 1tsp Mixed spice
- 1tsp Ground cinnamon
- Handful of fresh parsley, chopped •
- Salt & pepper
- 100g Tagliatelle or rice (per person)
This is a ‘one-pan dish’, I use my Dutch Oven to make this – shove it in the oven, and as it cooks slowly I can get on with my day, then eat it!
To make, start by frying off the onions & garlic until they become soft & translucent. Next, add in the tomato puree and mix it with the onion until it has cooked out. Then, the tin of tomatoes goes in. After you’ve tipped the tomatoes out, add the water to the tin and add it to the pan- this way it gets all the tomatoey goodness. Next, add in your paprika & spices. Cook it out for a couple of minutes. Once this is done, add in the cauliflower, stir and season. Add half of the chopped parsley and with the lid on, add to the oven (pre heated to 140°c). Leave it to do its own thing for at least 40 minutes, 1 hour maybe even an hour and a half. That is the magic of slow cooking!
Once you’re ready to eat, salt a boiling pan of water generously and add in your pasta/rice. Cook until done.
To serve layer the luscious & hearty paprikash on top of the pasta/rice and garnish with the rest of the parsley!