Place thawed cauliflower in a microwave safe dish. Heat on high for 7 minutes, or until easily mashed.

Transfer to a food processor along with the shredded cheese, blitz until cheese is melted and you have a smooth, uniform filling.

Transfer to a bowl, allow to cool.

Measure mozzarella and cream cheese into a microwave-safe bowl. Heat - 45-60 seconds at a time - until cheese has melted.

Measure remaining dough ingredients into a food processor, blitz to combine. Add melted cheeses, pulse until well combined - you don’t want to see any sections of unmixed cream cheese, etc.

Roll cheese mixture into 24 balls. Set aside.

With wet hands, pinch off walnut-sized sections of dough - 24 of them.

One at a time, flatten a piece of dough into a circle approximately 3" across – I like to do this in the palm of my non-dominant hand. Place a 1 cheese ball of filling in the center of the circle.

Use your other hand to fold the dough around the filling, sealing the edge from one side to the other.

Make sure your perogies are sealed well. Also, I like to flatten them out a little.

In batches, pan fry the perogies in a bit of butter - about 3-4 minutes per side - until golden brown. I like to fry both sides with the fold up against the side of the pan as much as possible, then fry it standing up on the fold, for a nice, all-over browning.

Serve with bacon, onions, and/or sauerkraut, and sour cream!