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Spicy cauliflower stew in rich paprika sauce
Cauliflower stew prepared in rich spices and juicy tomato sauce

Hungarian Cauliflower Stew (Pörkölt)

Author: Flavelo
Recipes Main Courses
Pörkölt isn't defined by meat, but by technique. This cauliflower stew proves it: if you prepare the onion-paprika base properly, the neutral cauliflower absorbs the character perfectly. The texture can be surprisingly meaty if not overcooked.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 5 servings
🔥 Calories 180 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Pot
  • Knife

Instructions

1 ✓

Break cauliflower into florets, wash. Finely chop the onions.

Tip: Dice the core stem too; it adds a nice crunch and reduces waste.
2 ✓

Make the base: Sauté onions in oil until soft, add chopped pepper and tomato, and cook until fat separates.

Tip: The longer you sauté the onions, the sweeter and creamier the sauce will be.
3 ✓

Remove from heat, sprinkle with paprika and caraway. Add cauliflower, toss to coat, then salt.

Tip: Tossing coats the cauliflower in the paprika oil before adding liquid.
4 ✓

Add a very small amount of water (cauliflower releases its own). Cover and steam for 15-20 minutes.

Tip: Don't drown it! It should steam in its own juices to retain flavor.
5 ✓

When cauliflower is tender but not falling apart, it's done. Serve with dumplings (nokedli) or pasta.

Recipe FAQ

The cauliflower turned to mush.
You cooked it too long or cut it too small. Cauliflower cooks much faster than meat! Keep it al dente.
Sauce is too thin.
Cauliflower lacks gelatin (unlike meat). Cook down the liquid or use more onions at the start to thicken.

Ingredients

  • 1 large head Cauliflower
  • 2 medium Onions
  • 2 cloves Garlic
  • 1 tbsp Sweet Paprika
  • 1 whole Tomato
  • 1 whole Yellow Wax Pepper or Bell Pepper
  • 3 tbsp Oil
  • 1 tsp Salt
  • 1/2 tsp Ground Caraway Seeds