Pork Paprikash with Cauliflower "Rice"


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

Prep Time:
30 mins
Total Time:
30 mins
4 servings


  • 1 (1 pound) natural pork tenderloin

  • 6 cups chopped cauliflower (1 1/2 pounds)

  • 2 tablespoons olive oil, divided

  • teaspoon salt plus 1/4 teaspoon, divided

  • 1 medium onion, cut into thin wedges

  • 1 ½ 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

  • cup light sour cream (Optional)

  • 2 tablespoons all-purpose flour

  • 8 teaspoons light sour cream (Optional)


  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 1/8 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 1 1/2 tablespoons paprika, ground pepper, and remaining 1/4 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 1/3 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 Facts (per serving)

319 Calories
12g Fat
24g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/4 cups meat mixture and 1 cup cauliflower "rice"
Calories 319
% Daily Value *
Total Carbohydrate 24g 9%
Dietary Fiber 11g 39%
Total Sugars 11g
Protein 31g 61%
Total Fat 12g 15%
Saturated Fat 3g 15%
Cholesterol 79mg 26%
Vitamin A 1300IU 26%
Vitamin C 79mg 88%
Folate 107mcg 27%
Sodium 593mg 26%
Calcium 77mg 6%
Iron 3mg 16%
Magnesium 63mg 15%
Potassium 1180mg 25%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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