Chico Plato with Sweet-stemmed Cauliflower and Carrots

single portion

195g tinned Chickpeas
40g crunchy Peanut Butter
1 Albumen
pepper
30ml Sunflower Oil
220g Sweet-stemmed Cauliflower cut into thirds, quarters or more longways to make the stem and florets thinner
garlic sliced into matchsticks
chives cut quite long
30g Wensleydale sliced into small slivers
250g Carrots sliced into matchsticks
ginger sliced into matchsticks

PLATO (20min)
preheated oven to 180°C
prepared Plato by mixing together the first four ingredients
placed Plato in metal oven dish lined with parchment paper, dusted with pepper and baked 20min

CAULIFLOWER (20min) CARROT (20min)
In large frypan stirred 15ml Sunflower Oil into the Carrot and ginger and 15ml Sunflower Oil into the Cauliflower. Fried both 20min in all stirring continuously.
7min before the end added a drop of Oil left in spoon to the pan to blond the garlic a little before mixing into the Cauliflower
2min before the end added the chives to the Cauliflower
At the end of cooking added the Cheese to the Cauliflower to melt a little

complete protein 12.1g
saturated fats 12.9g
uncompleted legume protein 26.4g