Cauliflower in bellavista
Instructions
Carefully Peel the cauliflower and other vegetables and wash them under running water; leave the cauliflower and the sugar snap peas, scrape the carrots and cut into julienne, chop the stalks of celery.
Cook everything steam separately, calculating 30 minutes for the sugar snap peas, cauliflower and 20 minutes for carrots and celery.
When finished, place the cauliflower in the center of the dish and surround it with other vegetables, divided neatly into sectors.
Add salt and pepper, pour over cauliflower lightly a couple of spoonfuls of velvety sauce, garnish with the toasted almonds and serve with the remaining sauce aside.
Ingredients and dosing for 4 persons
- 1 cauliflower 500 g's
- 200 g of carrots
- 200 g of snow peas (mangetout)
- 200 g of white celery
- 1 handful of leaf roasted almonds
- 40 cl of velvety sauce for vegetables (see recipe)
- Salt
- Pepper