“Vegan Hungarian Cauliflower Paprikash with Wild Rice and Seasonal Vegetables”

Allergens

None

Ingredients

• 1 medium
• sized head of cauliflower 2 cups wild rice 4 cups vegetable broth 2 tbsp olive oil 1 large onion, chopped 2 cloves garlic, minced 1 green bell pepper, chopped 1 red bell pepper, chopped 2 cups cherry tomatoes, halved 3 tbsp sweet Hungarian paprika Salt and black pepper, to taste Fresh parsley, for garnish

Instructions

1. Prepare the cauliflower by removing the leaves and cutting it into florets. Set aside. In a large pot, bring vegetable broth to a boil and add wild rice. Reduce heat, cover, and simmer for 40 45 minutes or until rice is tender and has absorbed the liquid. In a separate pan, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent. Stir in green bell pepper, red bell pepper, and cherry tomatoes. Cook for 5 7 minutes or until vegetables are tender. Sprinkle sweet Hungarian paprika over the vegetable mixture, stirring to coat evenly. Season with salt and black pepper to taste. Add cauliflower florets and cook, stirring occasionally, for 10 12 minutes or until cauliflower is tender and has absorbed the flavors. Serve wild rice generously on plates, followed by a scoop of cauliflower paprikash, and garnish with fresh parsley.

Chef’s Insight

The key to this recipe is balancing flavors and textures, so don't be afraid to adjust seasonings to suit your taste.

Notes

Fresh vegetables ensure the best flavor and texture, but frozen alternatives can be used when fresh is not available.