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Cauliflower breaded with Quely Picada Ajo y Perejil with Sautéed Vegetables



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.

Products Quely used in this recipe:

Receta Quely

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

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