Cauliflower Paprikash

CChicken makes way for cauliflower in this revamp on a Hungarian classic. Serve over noodles or rice.

Ingredients
1 head cauliflower, cut into florets
1/4 cup extra-virgin olive oil
Kosher salt, to taste
1 large yellow onion, diced
1 large red bell pepper, diced
5 cloves garlic, minced
1 olive oil
1/4 cup paprika (mixed to taste; we do 3 tablespoons smoked, 1 tablespoon regular)
Ground cayenne, to taste (if you want spicy)
3 tablespoons almond flour
1 (15-ounce) can crushed tomatoes
2 cups vegetable stock
Chopped cilantro, for garnish
noodles or rice, for serving

Instructions
Heat 3 Tbsp olive oil over medium heat in a wide pan with high sides. Brown the cauliflower on all sides and remove from pan. Sprinkle with salt and set aside.

Add another 1 tablespoon olive oil to the pan. Add the onion and bell pepper. Season with salt and stir. Sauté, stirring occasionally, for about 15 minutes, until the vegetables are soft and starting to caramelize. Add the garlic and stir. Cook for about 1 minute until fragrant. Add the olive oil and stir to incorporate. Add the paprika and cayenne and cook for a couple minutes to toast the spices. Add the almond flour and stir, then add the tomatoes and the vegetable broth and stir.

Reduce heat to medium-low and nestle the cauliflower florets into the paprikash sauce.

Cover the pan. Simmer until the cauliflower is as tender as you like it. Season the sauce to taste with salt. Garnish with cilantro. Serve over noodles or rice.