1 medium cauliflower 1 Tbs. Plus 1 tsp. Butter 2 cups chopped onion 2 cups sour cream (lowfat OK) 1 Tbs. Horseradish 1 Tbs. Mild paprika 3/4 tsp. Salt fresh black pepper to taste 1 lb. Wide egg noodles 2 Tbs. Poppy seeds 2 Tbs. Minced fresh dill 2 Tbs. 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 Tbs. Butter in a medium-large saucepan. Add the onion, and sauté over medium heat until it begins to soften (5 to 8 minutes). Turn the heat to very low. Add the sour cream and horseradish to the onion, and beat well with a whisk. Cook and stir over very low heat for 5 minutes. Stir in paprika, salt, pepper, and the cooked cauliflower. Set aside until shortly before serving time.
Just before serving, cook the noodles in plenty of boiling water until just tender. (If necessary, gently reheat the sauce while the noodles cook. Don't let it boil!) Drain the noodles, and transfer them to a large serving bowl. Toss immediately with 1 tsp. Butter and the poppy seeds. Spoon the sauce over the noodles. Sprinkle the top with dill, chives, and a little extra paprika. Serve right away. - Updated: November 30, 2007
