Breaded cauliflower and sautéed vegetables
For the vegetables
100 g. endive100 g. cauliflower50 g. mange tout35 g. asparagus50 g. carrots20 g. almonds10 g. raisins1 sliced almond1 dessert spoon chopped parsley1 dessert spoon Quely Picada biscuit crumbsSaltWhite pepper4 dessert spoons extra virgin olive oilSunflower oil for frying
For the breading
50 g. flour50 g. Quely Picada biscuit crumbs with garlic and parsley1 egg
For the decoration
Chervil leaves
100 g. endive100 g. cauliflower50 g. mange tout35 g. asparagus50 g. carrots20 g. almonds10 g. raisins1 sliced almond1 dessert spoon chopped parsley1 dessert spoon Quely Picada biscuit crumbsSaltWhite pepper4 dessert spoons extra virgin olive oilSunflower oil for frying
For the breading
50 g. flour50 g. Quely Picada biscuit crumbs with garlic and parsley1 egg
For the decoration
Chervil leaves
For the vegetables
Cut the cauliflower into bite sized pieces and set asideClean and cut up the other vegetables.Put oil into a frying pan and brown the garlic, almonds and raisins.Then, little by little sauté all the vegetables, season with salt and pepper, and add the Quely Picada biscuit crumbs and the chopped parsley.
For the breading
Coat the bits of cauliflower in the flour, then in the egg and finally in the Quely Picada biscuit crumbs with garlic and parsley.Fry them in the oil, remove and drain. Set aside.
Assembly of the dishArrange the cauliflower and the sautéed vegetables alternately on a plate.Decorate with a few chervil leaves.
