Cauliflower, Potato & Cheddar Pierogi for #SundaySupper

whole wheat cauliflower and potato pierogi from

For Sunday Supper this week, we’re celebrating Father’s Day! When most people think of Father’s Day, they probably think of backyard barbecues, bacon, or beer. My Dad can cook a pretty mean ribeye, but grilling just isn’t what I think of when I think of him and food. What do I think of? Split pea soup. Kale and pig knuckle soup (way before kale was trendy). Bratwurst boiled in beer. Pinklewurst, bloodwurst, head cheese and other icky meats. Liver and onions. Peanut butter and pickles. Cream cheese and jelly.

Basically, a lot of stuff that I had no interest in making (except for the kale soup, which is awesome but not exactly seasonal.) He’s Polish and we ate Mrs. Ts all the time when I was a kid, so I made pierogi. And I went ahead and made ‘em healthy by using whole wheat flour and swapping out some of the potato in the filling for cauliflower.

whole wheat cauliflower and potato pierogi from

These pierogi are a little labor intensive but, once you get the hang of it, they’re pretty easy. They also freeze really well, so you might as well go ahead and make extra.

As for the age-old question of what to serve with pierogi besides sausage? I served them with a salad that I’ve been loving lately: spinach, strawberries, toasted almonds, and blue cheese with balsamic vinaigrette.

Happy Father’s Day!

whole wheat cauliflower and potato pierogi from

Cauliflower, Potato & Cheddar Pierogi
Prep time
Cook time
Total time
Once you get into a groove, these pierogi are really easy to make. Go ahead and make extra - they can be frozen for a quick weeknight meal. After forming the dumplings (don't boil), arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a zip top bag for long-term storage. Cook them right from the freezer, just add a few extra minutes to the boiling time.
Yields about 20 pierogi.
Serves: 4
  • 2 cups white whole wheat flour
  • ½ teaspoon kosher salt
  • 3 tablespoons fat free Greek yogurt
  • ½ cup skim milk
  • 1 medium starchy potato, peeled and cut into 2 inch cubes (about 1 cup)
  • 1 cup frozen cauliflower florets
  • 2 ounces Cabot sharp light cheddar, shredded
  • 1 tablespoon butter
  1. Mix together the flour, salt, yogurt, and milk to form a thick dough. Knead until smooth, 10-15 minutes. (If you have a Kitchen Aid mixer, now's the time to break out your dough hook, otherwise you'll get a nice arm workout.) Wrap in plastic and refrigerate at least 30 minutes.
  2. Meanwhile, fill a large stockpot with water. Add the potato and cauliflower and bring to a boil. Cook until soft, about 15 minutes. Drain and let cool. Mash, then stir in the cheese (for a creamier filling, you can also stir in a tablespoon or two of sour cream).
  3. Divide dough into quarters. Working with one quarter at a time, use a pasta roller or heavy rolling pin to roll to ⅛″. Cut out circles with a 3″ round cookie cutter. Spoon a scant teaspoon of filling onto half the dough rounds; top with a second round and pinch to seal the edges. Repeat with remaining dough. Refrigerate the scraps and re-roll once chilled.
  4. Bring a large pot of water to a boil. Gently transfer the pierogi to the pot; cook until they float, about 5 minutes. Melt butter in a large skillet over high heat. Add the boiled pierogi and cook 1 minute on each side.
Nutrition Information
Calories: 292 Fat: 6 Carbohydrates: 48 Fiber: 7 Protein: 14

Be sure to check out what everyone else brought to this week’s Sunday Supper and join us in our weekly Twitter chat tonight from 7-8pm EST.SundaySupper_thumb1Dad’s Favorite Main Dishes:

Dad’s Favorite Appetizers and Sides:

Dad’s Favorite Desserts


  1. Ooo I love that cauliflower/potato switcheroo! Makes these much much lighter…which totally means you can eat more of them!

  2. Laura Hunter says:

    Oh these dumplings look so good, I need to make a batch of these to have on hand in the freezer

  3. Jennifer Drummond says:

    I haven’t had pierogi in forever! I am loving the combination you used in them!!!

  4. kirsten@FarmFreshFeasts says:

    They look delicious! Nice choice of recipe.

  5. I love pierogis!! (I had to respell those three times before getting that right…yeessh!) These look so much better than the frozen ones. Can’t wait to try!

  6. Megan Wood says:

    That is AWESOME you made your own pierogi’s and lightened them up. LOVE LOVE LOVE!

  7. My dad loves pierogi. I’ll have to try this recipe and sneak him some veggies. :D

  8. Renee Dobbs says:

    If dad like pierogis then it is the best thing to share for Father’s Day. Nice use of cauliflower to lighten them up.

  9. I’ve heard about pierogi but I don’t believe I have ever tried one. Yours look wonderful, especially alongside that beautiful salad, Lauren. I am a fan of both potato and cauliflower so that filling sounds perfect.

  10. You put Greek yogurt and Cabot cheese in these? Oh my gosh, give me a fork. I’ve never tried making pierogis, but I love eating them, so I should give them a try! Sounds like a project for a snowy winter day next year :)

  11. I have been craving pierogies and now you have done me in!! I have to have them immediately!!

  12. Growing Up Gabel says:

    My babcia used to make pierogies and we’ve let the tradition lapse. I need to pick it up again – thanks for the inspiration!

  13. Pierogi! What a treat, I grew up in a mainly Ukrainian neighbourhood.

  14. I love Pierogis and using Cauliflower seems like a great idea!Love the Greek Yogurt in the dough!So delicious and healthy too :)

  15. Family Foodie says:

    Oh I could eat pierogis all day; they are amazing. Cauliflower and potato sounds amazing as a filling and these look so good!

  16. You had me at pierogi!

  17. Sarah | Curious Cuisiniere says:

    Yum! We tried our hand at pierogi a few months ago and loved it. (My hubby’s Polish, so we’re trying to experiment more from his roots.) I think we’re going to have to try these next! I love the idea of making them a bit lighter!

  18. Oooh, I think I’d actually prefer your version of the pierogis than traditional ones! Cauliflower instead of potato – yum!

  19. Emily Erdbeer says:

    Such a great idea, and I loooove piergori! I’m gonna make this with the cheese that’ll be leftover after I make your jalapeno popper mac and cheese recipe : )

  20. Sunithi Selvaraj, RD says:

    These look yumm and I love the healthy twist on it ! My oldest keeps buying bags at the oriental stores ( well she buys dumplings)! Maybe I should make this home made healthier version instead !

  21. I love pierogi and your version sounds absolutely fantastic!

  22. Cindys Recipes says:

    I make pierogies a lot. I think cauliflower would be a welcome change!

  23. Jen @JuanitasCocina says:

    These look amazing! And the fact that they’re healthy makes my heart skip a beat!


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