I first cut the temphas in half and I set it aside. Then in a medium bowl I poured in a handful of finely chopped cilantro, ½ c. flour, a dash of salt, 1/8 tsp. each of black pepper, onion & garlic powder, then add 1/3 to 1/4 c. cold water, I mixed it well to make a nice pancake batter mix (if more water or flour is needed just add more to the mixture.) Dip the temphas in the batter for about 5 minutes, then grill it on a George Foreman grill or in your outside grill...it is also great when you fry it in a little olive oil. Grill or fry your temphas until it is a nice golden color.
Cauliflower, Plantain & Carrot Mash
2 ripe plantain
4 large size carrots