Dumplings with cauliflower puree and beets

25 minutes


4 Servings


Dumplings, cauliflower, beets


2 packages of vegetable dumplings with natural tofu and spinach paste

Caulilflower puree:

400 g of cauliflower

2 tablespoons of olive oil

2 tablespoons of cream 30% (can be vegan)

salt pepper

pickled beets

2 boiled beets

1 tablespoon of vinegar

1 tablespoon of honey

sorrel leaves for decoration


1 Prepare the puree. Cut cauliflower into florets and cook in salted boiling water until soft. Drain, add olive oil and optionally cream, mix.

2 Prepare the beets. In a pan, heat the vinegar with honey. Add chopped beets and fry for a while.

3 Prepare dumplings according to the instructions on the package.

4 Arrange dumplings, portions of cauliflower puree and beets on plates. Sprinkle with freshly ground pepper and garnish with sorrel leaves.