400 g of cauliflower
2 tablespoons of olive oil
2 tablespoons of cream 30% (can be vegan)
2 boiled beets
1 tablespoon of vinegar
1 tablespoon of honey
sorrel leaves for decoration
Prepare the puree. Cut cauliflower into florets and cook in salted boiling water until soft. Drain, add olive oil and optionally cream, mix.
Prepare the beets. In a pan, heat the vinegar with honey. Add chopped beets and fry for a while.
Prepare dumplings according to the instructions on the package.
Arrange dumplings, portions of cauliflower puree and beets on plates. Sprinkle with freshly ground pepper and garnish with sorrel leaves.