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Prep time
15 minutes
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Cook time
12 minutes
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Serves
4
Author Notes
Roasted Indian Spiced Cauliflower Perogies is a vibrant and comforting dish that combines the hearty, beloved texture of perogies with a rich, aromatic Indian-spiced cauliflower soup. What sets this dish apart is the seamless fusion of Eastern European and Indian cuisines. The perogies, cooked to perfection, soak up the creamy, spiced broth made from roasted cauliflower, garlic, and onions, enhanced by turmeric and chili powder. The unique blend of flavors and the smooth, velvety texture of the soup create a warming, satisfying dish that is both exotic and familiar. Topped with options like fresh cilantro, a dollop of Greek yogurt, or chives, this bowl of goodness offers a customizable experience that is bound to captivate your taste buds. —AlexH
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Ingredients
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1
bag of Holy Perogy!™
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3 cups
cauliflower (florets)
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1
medium white onion (peeled and quartered)
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4
large garlic cloves (with peels on)
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3 tablespoons
olive oil
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1 tablespoon
turmeric
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0.5 teaspoons
chili powder
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5 cups
vegetable broth
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Salt and fresh ground pepper
Directions
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Preheat oven to 450 F. Line a large baking sheet with parchment paper.
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In a large bowl, add cauliflower, garlic and onion. Toss with olive oil, turmeric, chili and season with salt and pepper. Roast for 20-25 mins, stirring occasionally until vegetables and garlic have softened.
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Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.
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In a food processor, add vegetables, garlic with skin removed and vegetable stock. Puree until smooth.
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In a large pot over medium heat, add in soup mixture and heat until it starts to boil. Turn off heat and add perogies.
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Divide in soup bowls, top with additional chili powder and serve hot.
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Top with basil, sour cream, cilantro, chives, crème fraiche, or greek yogurt
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