Pork Paprikash with Cauliflower "Rice"

Pork Paprikash with Cauliflower "Rice"

1 Review
From: Diabetic Living Magazine

Cut carbs and calories by using cauliflower "rice" instead of regular rice in this 30-minute pork paprikash recipe.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (1 pound) natural pork tenderloin
  • 6 cups chopped cauliflower (1½ pounds)
  • 2 tablespoons olive oil, divided
  • ⅛ teaspoon salt plus ¼ teaspoon, divided
  • 1 medium onion, cut into thin wedges
  • 1½ tablespoons paprika plus more for optional garnish
  • ½ teaspoon ground pepper
  • 1 (14.5 ounce) can no-salt-added diced tomatoes with basil, garlic, and oregano, undrained
  • 1 cup reduced-sodium chicken broth
  • ¼ cup bottled mild banana peppers, finely chopped
  • ⅓ cup light sour cream
  • 2 tablespoons all-purpose flour
  • 8 teaspoons light sour cream (optional)


  • Prep

  • Ready In

  1. Trim fat from meat. Cut meat into bite-size pieces; set aside.
  2. Place cauliflower in a food processor. Cover and process with several on/off pulses until cauliflower is evenly chopped into rice-size pieces.
  3. Heat 1 tablespoon of the oil in a very large nonstick skillet over medium-high heat. Add cauliflower and ⅛ teaspoon of the salt. Cook 8 to 10 minutes or until golden brown flecks appear throughout, stirring occasionally.
  4. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add meat and onion; cook about 3 minutes or until meat is starting to brown, stirring occasionally. Sprinkle with 1½ tablespoons paprika, ground pepper, and remaining ¼ teaspoon salt. Cook and stir 1 minute more.
  5. Add tomatoes, broth, and banana peppers. Bring to boiling; reduce heat to medium-low. Cook, covered, 5 minutes. Increase heat to medium-high. Cook, uncovered, 4 to 6 minutes or until slightly thickened, stirring frequently. Stir together ⅓ cup sour cream and flour in a small bowl; stir into meat mixture. Cook and stir until thickened and bubbly.
  6. Serve meat mixture over cauliflower "rice." If desired, top each serving with 2 teaspoons sour cream and a sprinkle of paprika.

Nutrition information

  • Serving size: 1¼ cups meat mixture and 1 cup cauliflower "rice"
  • Per serving: 319 calories; 12 g fat(3 g sat); 11 g fiber; 24 g carbohydrates; 31 g protein; 107 mcg folate; 79 mg cholesterol; 11 g sugars; 1,300 IU vitamin A; 79 mg vitamin C; 77 mg calcium; 3 mg iron; 593 mg sodium; 1,180 mg potassium
  • Nutrition Bonus: Vitamin C (132% daily value), Folate (27% dv), Vitamin A (26% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ vegetable, 3 lean protein, 1½ fat, ½ starch

Reviews 1

December 06, 2019
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By: Shelley
this was great! I will certainly make it again. I left the onions a litte bit wider to leave a bit of a crunchy texture, and you could certainly make it with any other type of meat....especially chicken. My first time making cauliflower rice and I loved it!
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