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.