Cooking Time: 20 Minutes
1 cup chopped cauliflower
2 tablespoons diced onions
1 tablespoon unsalted butter (or lard or bacon fat for dairy-free), melted
pinch of fine sea salt
½ cup shredded sharp Cheddar cheese (about 2 ounces / 57 g) (or Kite Hill brand cream cheese style
spread, softened, for dairy-free)
8 slices prosciutto
Fresh oregano leaves, for garnish (optional)
1. Preheat the air fryer to 350°F (180ºC). Lightly grease a 7-inch pie pan or a casserole dish that will fit in
your air fryer.
2. Make the filling: Place the cauliflower and onion in the pan. Drizzle with the melted butter and sprinkle with the salt. Using your hands, mix everything together, making sure the cauliflower is coated in the butter.
3. Place the cauliflower mixture in the air fryer and cook for 10 minutes, until fork-tender, stirring halfway through.
4. Transfer the cauliflower mixture to a food processor or high-powered blender. Spray the air fryer basket with avocado oil and increase the air fryer temperature to 400°F (205ºC).
5. Pulse the cauliflower mixture in the food processor until smooth. Stir in the cheese.
6. Assemble the pierogi: Lay 1 slice of prosciutto on a sheet of parchment paper with a short end toward you. Lay another slice of prosciutto on top of it at a right angle, forming a cross. Spoon about 2 heaping
tablespoons of the filling into the center of the cross.
7. Fold each arm of the prosciutto cross over the filling to form a square, making sure that the filling is well covered. Using your fingers, press down around the filling to even out the square shape. Repeat with the rest of the prosciutto and filling.
8. Spray the pierogi with avocado oil and place them in the air fryer basket. Cook for 10 minutes, or until
9. Garnish with oregano before serving, if desired. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a preheated 400°F (205ºC) air fryer for 3 minutes, or until heated through.
total carbs 2