Cauliflower + Ukraine: Roast Cauliflower & Onion Varenyky,

Ingredients:

• 1 head cauliflower, cut into florets
• 2 yellow onions, quartered
• Vegetable oil, for roasting
• Salt
• ¼ cup (60 ml) quark
• 2 egg yolks
• 1 tablespoon (15 ml) flour
• 1-2 packages prepared circle won ton wrappers
• 2 tablespoons (30 ml) butter
• Dill frond, for garnish
• Sour cream, for garnish

Method:

Preheat the oven to 400 F (205 C)

On a parchment paper lined baking sheet, drizzle the cauliflower florets and onion quarters with oil and season with salt. Roast until golden brown and tender, 20 minutes.

Allow the vegetables to cool slightly and transfer to a food processor.

Add the quark, egg yolks and flour, and blitz.

One at a time, keeping the other wrapper circles under a damp cloth, spoon about 1 teaspoon (5 ml) of filling onto the wrapper. Moisten the edges and crimp shut, ensuring there are no air pockets or openings in the seam. Set the completed perogies on a lightly floured tray.

Bring a pot of salted water to a boil over high heat and have a skillet with the butter warming up over medium heat ready.

In batches, drop the varenyky into the boiling water and cook for 1-2 minutes.

Using a spider strainer, strain the cooked varenyky out of the water. Shake off any excess and carefully transfer the perogies into the skillet.

Sear the blanched varenyky until lightly golden brown, 1 minute per side, then transfer to a serving platter. Repeat with the remaining varenyky.

Garnish with dill and serve immediately with sour cream on the side.