Experience an exciting fusion of Polish and Indian cuisines with this innovative Roasted Indian Spiced Cauliflower Perogies recipe. This warming soup combines the comfort of perogies with the aromatic spices of Indian cuisine. Roasted cauliflower, seasoned with golden turmeric and warming chili powder, creates a flavorful base that’s transformed into a velvety soup. The roasting process brings out the natural sweetness of the cauliflower and garlic, while the spices add depth and a gentle heat. This unique dish offers a perfect balance of familiar comfort and exotic flavors, creating a memorable meal that’s both nourishing and exciting. It’s an ideal choice for those looking to explore new flavor combinations while maintaining the comforting essence of traditional perogies.
[Instructions]:
- Preheat oven to 450 F. Line a large baking sheet with parchment paper.
- 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.
- Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.
- In a food processor, add vegetables, garlic with skin removed and vegetable stock. Puree until smooth.
- In a large pot over medium heat, add in soup mixture and heat until it starts to boil. Turn off heat and add perogies.
- Divide in soup bowls, top with additional chili powder and serve hot.
Sour Cream
Cilantro
Chives
Crème Fraiche
Greek Yogurt
[Ingredients]:
1 bag of Holy Perogy!™
3 cups cauliflower (florets)
1 medium white onion (peeled and quartered)
4 large garlic cloves (with peels on)
3 tbsp olive oil
1 tbsp turmeric
1/2 tsp chili powder
Salt and fresh ground pepper
5 cups vegetable broth