Charred cauliflower, lemon & caper orzo

Make this easy orzo and cauliflower dish in just 25 minutes. It serves one for a main meal, plus there's leftovers to enjoy for lunch the next day

  • Prep:5 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 236
  • fat 4g
  • saturates 1g
  • carbs 38g
  • sugars 4g
  • fibre 5g
  • protein 9g
  • salt 0.3g

Ingredients

  • ½ cauliflower, broken into florets, stalk chopped into cubes
  • 2 tsp olive oil
  • 100g orzo
  • 2 tsp capers, drained and rinsed
  • 1 small garlic clove, sliced
  • ½ lemon, zested and juiced
  • 100ml low-salt vegetable stock (check it’s vegan, if required)
  • handful of rocket leaves, to serve

Tip

For the leftovers lunchbox

Pack the leftover orzo into a lunchbox and stir in a handful of rocket. Top with pitted, halved Kalamata olives, sliced artichokes, and some lemon zest.

MPU 2

Method

  1. Heat the grill to high. Toss the cauliflower with half the oil and some seasoning. Tip onto a baking tray and grill for 15-20 mins until golden, charred, and tender all the way through.

  2. Meanwhile, cook the orzo in a pan of boiling salted water for 8 mins, or until al dente. Drain.

  3. Heat the remaining oil in a frying pan and sizzle the capers and garlic until golden. Stir in the orzo, cauliflower, lemon zest and juice and the stock. Bubble for 1 min, then spoon half into a bowl and top with the rocket. Leave the leftovers to cool for the lunchbox, see tip below.  

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