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Cauliflower breaded with Quely Picada Ajo y Perejil with Sautéed Vegetables
- Prepared width
Seconds courses - Author: Quely
- Preparation time: 0 min
- Difficulty: Media
Ingredients:
For the vegetables: 100 g. endive 100 g. cauliflower 50 g. mange tout 35 g. asparagus 50 g. carrots 20 g. almonds 10 g. raisins 1 sliced almond 1 dessert spoon chopped parsley 1 dessert spoon Quely Picada biscuit crumbs Salt White pepper 4 dessert spoons extra virgin Estancia de Son Pons olive oil Sunflower oil for frying For the breading: 50 g. flour 50 g. Quely Picada biscuit crumbs with garlic and parsley 1 egg For the decoration: Chervil leaves
Preparation:
For the vegetables: Cut the cauliflower into bite sized pieces and set aside. Clean 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 dish: Arrange the cauliflower and the sautéed vegetables alternately on a plate. Decorate with a few chervil leaves.