We had this meal a little bit ago, and I am finally getting around to posting it!
Cauliflower was on sale for 89 cents a head this week, so I bought tons of it. I love plain roasted cauliflower, and that's how I usually eat it, but I also made this quiche. I steamed the cauliflower until just tender, though you could also roast it or boil it.
1 deep-dish pie shell, unbaked
about 2 cups of cooked and well drained cauliflower
a big handful of grated cheddar
3 eggs
1 1/2 cups of milk
about 1/2 teaspoon of salt, or to taste
sprinkle of black pepper and cayenne
a pinch of dry mustard
Put the cauliflower and cheese in the pie crust. Mix the rest of the ingredients in a bowl and pour into the crust. Place the quiche on a cookie sheet and bake in a preheated 350F oven for about 50 minutes, or until a knife inserted in the center comes out clean. Let cool a bit before serving.
We also had some fried plantains (tostones) which I love, love, love.Ingredients
3 to 4 large unripe (green) or barely ripe (slightly yellow) plantains
About 2 cups olive or canola oil, for frying
Directions
With a sharp small knife cut ends from each plantain and cut a lengthwise slit through skin. Cut plantains crosswise into 1-inch-thick pieces and, beginning at slit, pry skin from pieces. In a 12-inch nonstick skillet heat 1/2-inch oil over moderate heat until just hot enough to sizzle when a plantain piece is added. Fry plantains in batches, without crowding, until tender and just golden, 2 to 3 minutes on each side. With tongs transfer plantains as fried to paper towels to drain.
Remove skillet from heat and reserve oil. With the bottom of a heavy saucepan or a wide solid metal spatula flatten plantains to 1/4-inch thick (about 3 inches in diameter). Into a bowl of warm salted water dip flattened plantains, 1 at a time, and drain them well on paper towels.
Heat reserved oil over moderate heat until hot but not smoking and fry flattened plantains in batches, without crowding, until golden, about 3 minutes. With tongs transfer tostones as fried to paper towels to drain and season with salt if desired.
Serve immediately.
**This recipe is copied from Food Network. I don't follow a recipe when I make these, but this one should work well.
And, on the lighter side, a quick salad of lettuce, carrots, cucumbers, and mushrooms. My go-to dressing is oil and vinegar. 
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