49 minutes ago, chefmd said:National Guard, yes. No idea about plantain bread, it is new to me too. It tasted as more savory version of banana bread. I will have to research it.
Cauliflower looked like it was deep fried. There were crispy bits on top of it that were listed as tortilla crumble on the menu. The darker sauce was made with calamata olives and was silky smooth and added just the right dose of saltines.
Plantain bread as a savory relative of banana bread makes sense. Thanks. Love fried cauliflower but for one person rarely a thing. Oh and buzzing olives for a smoother integrated sauce makes sense. I need to use up my nasturtium "capers" so that is a technique I will employ. This year's seedpod crop is approaching.
