Cauliflower is good, spinach is good, and if you have a bit of each left over in the fridge you can throw together a nice spinach and cauliflower dish just like I did. The green pepper was left over too. There were just those three items in the vegetable compartment of the fridge and I had some onions and garlic in a bucket at the side of the cooker where they are usually stashed. Unusually, I didn't have any tomatoes or even tomato paste, but there was an open carton of tomato juice left over from a Bloody Mary session and I managed to squeeze about a cupful out of it.
The Bloody Mary session was the main reason there was very little in the fridge. Everyone got drunk and raided the fridge then everyone was hung-over, so no-one could get it together to go shopping.
Sometimes recipes that are cobbled-together from whatever you have lying around turn out quite delicious. This is one of them. I really should try to think up more exotic names for such dishes. How about 'Cauliflower and spinach hangover'? Or 'Bloody cauliflower and spinach'?
About half a cauliflower
A bunch of spinach
1 green pepper
1 onion
4 cloves of garlic
A pinch each of dried mint, oregano and thyme
A pinch each of ground
cinnamon and coriander
1 cup of tomato juice
Salt
Olive oil
Chop the onion and pepper and separate the cauliflower into florets and fry everything gently in a little oil with the pan covered. Lift the lid and stir occasionally, then after about ten minutes add the chopped garlic, stir and add the roughly chopped spinach, seasoning and tomato juice. Cover the pan again and cook gently until the cauliflower is tender.
If there had been any potatoes left in the other bucket by the side of the cooker, I might have served this dish with boiled potatoes. There was some couscous in the cupboard, but as I said, I was fairly hung-over and I didn't think to use it.