Ok folks, despite what the last few posts might suggest, I don't live on desserts, I promise. So here's a dinner, albeit one that incorporates fruit. You see, the saffron was staring at me, and then all I wanted was saffron. And there were some greens that needed to be used up, like, yesterday. It ain't pretty, but it is super duper yummy. If you want pretty, use white rice, though I rather liked the dark red/orange combo, which just isn't done justice by my cheap camera.
Baked cauliflower (1 head, including leaves), caramelized red onion (1), mint (1 tbs dry), oregano (1 tbs dry), chopped green olives (6), currants (small handful), dried sour apricots (6), some water and salt, garlic (2 cloves), saffron (more than I like to admit), bitter greens (a bunch, chopped). Add to the pan in that order, turn the heat off when you add the garlic. Cover for a bit and let the flavours meld. Eat it all on red rice cooked with puy lentils, a few cardamom pods and a bay leaf.
...and as I was doing this, I was singing and kitchendancing along to Le Tigre. Nanny nanny boo boo. Lather, rinse, remix.