Pierogi, Jalapeno And Cauliflower Bake
Description
Serve this vegetarian dish on no-meat Mondays or any day that you want to take a break from meat. It is a spicy, delicious meal that you will want to serve your family often.
Ingredients
2 - 16 oz. boxes of Mrs. T's Savory Five Cheese Blend Pierogies
1 large head cauliflower, cut into medium florets
1 T. olive oil
4 oz. butter
1/2 c. all-purpose flour
6 c. whole milk
1 c. Fontina cheese, cubed
1 bunch kale or spinach, chopped
4 jalapeno peppers, thinly sliced
1/4 c. grated Parmesan cheese
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 425 degrees. Thaw pierogies for 20 minutes.
In a skillet, brown cauliflower in olive oil until tender.
In a saucepan, melt butter; whisk in flour to make a roux; DO NOT brown the flour. Add milk slowly, whisking until smooth. Add in Fontina cheese; continue whisking until melted.
To the cheese sauce, add kale, jalapenos and browned cauliflower; combine ingredients well. Remove from heat.
Pour enough cheese sauce into a baking dish to cover the bottom of the dish. Lay half of the pierogies on top; cover with half of the cheese sauce; layer down the remaining pierogies; cover with remaining cheese sauce. Sprinkle with Parmesan cheese.
Bake 20 minutes, or until golden brown. Remove from oven; cool 5 minutes.
Serve.
6 servings.