A bean recipe for every taste:
Preparation (circa 50 min):
Blanch cauliflower florets in light salted water until al dente, drain when cool and drain well. Mix well the Parmesan cheese with the breadcrumbs, the thyme and the chili flakes. Season the cauliflower florets with salt and pepper, flour them, pass them through the beaten eggs, turn them to the other side in parmesan-breadcrumb mixture and fry them all around in hot olive oil.
Place thyme sprigs in a frying pan, place the roses on top and cook in the oven at 180 °C for about three to four minutes until golden. Rinse arugula well, drain and spread out as a bed on a flat plate.
Mix well ricotta with yogurt, sour cream, sprinkled parsley, coriander, savory, chervil and juice of one lemon. Season with salt and pepper. Cover the arugula with it, place the cauliflower florets on top and garnish with thyme.
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