Clean the cauliflower and cook it whole in salt and lemon water – squeeze the juice of one lemon into the water, add the fruit and simmer.
Cook the beet in water with caraway seeds, salt and pepper, remove the peel and cut into slices, then toss in brown butter.
For the wild garlic pesto, clean, dry and remove the stalks from the wild garlic, then put in a hand mixer form and gradually mix with olive oil, season with a touch of sugar and salt.
Now put the beet on a plate, place the whole cauliflower on top and pour the pesto over it.
Serve with mashed potatoes.
You will need: potatoes, milk, olive oil, salt, nutmeg.
It goes well with a fresh white wine.
This vegetable is very tasty both warm and lukewarm.