Charred cauliflower, lemon & caper orzo
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1, plus 1 lunchbox for leftovers
Skip to ingredients
- ½ cauliflowerbroken into florets, stalk chopped into cubes
- 2 tsp olive oil
- 100g orzo
- 2 tsp capersdrained and rinsed
- 1 small garlic clovesliced
- ½ lemonzested and juiced
- 100ml low-salt vegetable stock(check it’s vegan, if required)
- handful of rocket leavesto serve
Nutrition: Per serving
- kcal236low
- fat4glow
- saturates1g
- carbs38g
- sugars4g
- fibre5g
- protein9g
- salt0.3g
Method
step 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.
step 2
Meanwhile, cook the orzo in a pan of boiling salted water for 8 mins, or until al dente. Drain.
step 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.
