Bright dill balances the spicy paprika in this veggie-forward dinner. Make it gluten-free by replacing the noodles with boiled diced russet potatoes.

Rachael Ray


Credit: Photography by Nicole Franzen

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil for the egg noodles.

  • Cut the cauliflower into bite-size florets. In a large skillet, heat the oil, three turns of the pan, over medium-high. Add the cauliflower; season with salt, pepper, and caraway and cumin seeds. Cook, stirring often, until the cauliflower begins to soften, 4 to 5 minutes. Transfer the cauliflower to a platter.

  • Reduce the heat a bit and add 2 tbsp. butter. When the butter foams, add the onion and season with salt. Cover and cook, stirring occasionally, until softened, about 5 minutes. Add the piquillos, paprika, and garlic. Cook, stirring often, until aromatic, 1 to 2 minutes. Add the stock and tomatoes, increase the heat to medium-high, and bring to a bubble. Slide the cauliflower back into the skillet and simmer until crisp-tender, 7 to 8 minutes. Remove from heat; stir in the vinegar and crème fraîche.

  • Salt the boiling water, add the egg noodles, and cook just until tender. Drain and return the noodles to the hot pot. Cut the remaining 2 tbsp. butter into small pieces and add to the pot. Mix in the herbs. Season the noodles with salt.

  • Serve the cauliflower with the egg noodles.