Cauliflower Paprikash

I wasn't sure about this recipe the whole time the kids and I were making it.  The truth is that it doesn't look that appetizing until you get it on a plate with all the garnishes, and then it's pretty.  Then when you taste it.... incredible!  I would describe it as a "vegetarianized" beef stroganoff, but better.  Micah tasted it and said, "holy guacamole!".  Everybody loved it tonight, and we'll surely eat it again.  (Note: The drawback to this recipe is that due to the cauliflower, onions, sour cream and horseradish, it may cause excess gas, so just don't fix it when you're having company over.... ; )  The recipe comes straight out of Mollie Katzen's 'Enchanted Broccoli Forest' cookbook.

1 medium cauliflower
1 Tbsp. plus later, 1 tsp. butter
2 c. chopped onion
2 c. sour cream
1 Tbsp. horseradish
1 Tbsp. paprika (I used smoked paprika from Costco.)
3/4 tsp. salt
black pepper to taste
1 lb. wide egg noodles (I had large elbow macaroni on hand, so used these.)
2 Tbsp. poppy seeds
2 Tbsp. minced fresh dill (I used dried.)
2 Tbsp. minced fresh chives
extra paprika for the top

Break or cut the cauliflower into 1-inch florets.  Steam them until just tender and set aside.

Meanwhile, melt 1 Tbsp. butter in medium-large saucepan.  Add onion and saute over medium heat until it softens (5-8 min.).  Turn the heat down to very low.

Add sour cream and horseradish to onion and beat well with a whisk.  Cook and stir over very low heat for 5 min.  Stir in paprika, salt, pepper, and the cooked cauliflower.  Set aside until just before serving time.

Just before serving, cook the noodles in plenty of boiling water until just tender.  If necessary, reheat cauliflower sauce gently - do not let it boil!  Drain the noodles and transfer to large serving bowl.  Toss immediately with 1 tsp. butter and poppy seeds.  Serve noodles with sauce spooned over the top.  Sprinkle the top with dill, chives and a little more paprika.  Serve right away.