1. Cut the cauliflower and broccoli into bundles of the same size.
2. Heat the walnut oil in a saucepan or wok, then stir in the bundles, over high heat, for 1 minute.

3. Reduce the heat and continue cooking for 5 minutes. Add the walnuts, red pepper flakes, and season to taste. Add 1 tbsp of water. Cover.

4. Cook the cauliflower and broccoli bundles until they are almost tender but still crunchy, then mix with the sour cream. Reheat everything. Sprinkle with paprika and serve as a side dish with fish.