April 21, 2023
Cauliflower and Cheese Pierogi
Polish dumplings filled with a creamy cauliflower, cheese, and caramelized onion mixture are pan fried until crisp and golden for this delicious and hearty vegetarian dish. Unlike traditional pierogi, these are not boiled first but instead are only pan fried. Feel free to change the filling. These are full of cauliflower and cheese in place of the traditional potato. Meat fillings are also common. Serve with fresh herbs, sour cream or greek yogurt, if desired.
Servings: 4
Calories: 480kcal
Ingredients
Filling
- 1 1/2 pounds cauliflower
- 1/2 cup heavy cream or cashew milk for dairy-free
- 1 tablespoon butter or butter flavored coconut oil for dairy-free
- 1 onion chopped
- 2 ounces farmer’s cheese or cream cheese, or Kite Hill cream cheese for dairy-free
- salt and pepper to taste
Dough
- 1 cup lupin flour plus more for rolling
- 4 tablespoons psyllium husk powder
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup cream or 1 cup cashew milk
- 2 tablespoons melted butter or butter flavored coconut oil for dairy-free
- 1 1/2 tablespoons sour cream
- 3/4 cup water boiling, omit if using cashew milk
To Serve
- 4 tablespoons butter
- 1 tablespoon chives minced
- dill chopped, optional
- sour cream optional
Instructions
For the Filling
- Combine the cauliflower and cream in a large pot. Bring the cream to a boil, uncovered and cook until there is almost no liquid left and the cauliflower is just beginning to caramelize (this is key for a good texture – too much liquid results in a runny puree), about 30 minutes on medium-high heat.
- While the cauliflower cook, caramelize the onion. Melt the butter in a medium pan. Add the chopped onion and cook, stirring occasionally until the onions are soft and golden, about 20 minutes. If they begin to catch or get dark in spots, add a bit of water and stir. When golden, remove from heat and set aside.
- Add the cream cheese to the cauliflower and puree until smooth. Stir in half of the caramelized onions (reserve half for serving) and season to taste with salt and pepper, set aside. (Note that this can be made several days ahead and refrigerated.)
For the Dough
- Combine the lupin flour, psyllium husk powder, and salt in a medium bowl and whisk to combine. Using an electric mixer, beat in the egg, cream, melted butter, and sour cream. Slowly pour in the boiling water while mixing. Continue to beat until the dough clumps together. Set aside for 5 minutes, it will be slightly sticky to the touch but should be like play dough.
- Sprinkle the counter with a bit of lupin flour and roll 1-2 tablespoon size balls of dough into rounds about 1/16-1/8 inch thick. Cut into circles (either with a cutter or the rim of a glass).
- Place a bit of filling in the middle of each round, fold in half over the filling, pressing the edges to seal (either with a dough press or using a fork).
- Once all the pierogi are assembled, melt the butter for serving in a large nonstick pan. Add the pierogi and cook on medium-high heat until golden, about 5 minutes. Flip and cook the second side until golden, another 5 minutes or so. Add in the reserved caramelized onions and toss to coat. Serve with fresh herbs and sour cream, if desired.
Notes
Protein:Energy Quotient [calories]: 0.29, Protein % of calories: 16.4%
Nutrition Facts
Cauliflower and Cheese Pierogi
Amount per Serving
Calories
480
% Daily Value*
Fat
36
g
55
%
Saturated Fat
21
g
131
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
135
mg
45
%
Sodium
468
mg
20
%
Potassium
849
mg
24
%
Carbohydrates
32
g
11
%
Fiber
22
g
92
%
Sugar
7
g
8
%
Protein
20
g
40
%
Vitamin A
1170
IU
23
%
Vitamin C
85
mg
103
%
Calcium
102
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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