Side Dish

roasted potato and cauliflower pierogi is for Side Dish.

roasted potato and cauliflower pierogi takes 30 minutes to prepare.

roasted potato and cauliflower pierogi takes 10 minutes to cook.

roasted potato and cauliflower pierogi makes 35 servings.

The ingredients for roasted potato and cauliflower pierogi are:

2 small yukon gold potatoes
1 1/2 c cauliflower florets
3 cloves garlic smashed
1 c white whole wheat flour
1 c spelt flour
1/4 t salt
1/2 c plus 3 T greek yogurt
1/2 c skim milk
1/2 c farmers cheese (or quark or ricotta)
4 scallions, thinly sliced

Here is how you make roasted potato and cauliflower pierogi:

1. Preheat oven to 400F\2. put potatoes, cauliflower, garlic and 1/4 c water in bakign dish. Cover with foil and raost for 30 to 45 minutes3. to make dough, whisk together floursand salt. In a separate bowl, whisk together 3 T yogurt and milk. Add to flour to make dough. Kneed on lightly floured surface for 8 to 10 times.. Pat into a disk and wrap in plastic and refrigerate for 30 minutes.4. Transfer roasted vegetables to a large mixing bowl and smash them together with a potato masher. Stir in cheese and scallions and refrigerate to cool.5. Cut dough into 8 peices. Roll out each piece to 1/8 inch thick. Cut out circles with 3/4 inch cookie cutter. Put 1 tsp filling in each circle and fold over, crimping edges with fingers.6. Bring large pot of water to a boil. Boil pierogis in batches of 10 to 12 for 5 minutes each.Combine remaining scallions with remaining yogurt and serve with hot pierogiisNumber of Servings: 35Recipe submitted by SparkPeople user ALISONSLP.

The nutritional information for roasted potato and cauliflower pierogi is:

• Servings Per Recipe: 35
• Amount Per Serving
• Calories: 38.4

• Total Fat: 0.2 g
• Cholesterol: 0.7 mg
• Sodium: 26.2 mg
• Total Carbs: 7.5 g
• Dietary Fiber: 0.8 g
• Protein: 1.7 g