Charred cauliflower, lemon & caper orzo
By Anna Glover
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 lunchboxPack 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.
Method
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.
Meanwhile, cook the orzo in a pan of boiling salted water for 8 mins, or until al dente. Drain.
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.
