Charred cauliflower, lemon & caper orzo served on plate

Charred cauliflower, lemon & caper orzo

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(3 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Serves 1, plus 1 lunchbox for leftovers

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

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal236
  • fat4g
  • saturates1g
  • carbs38g
  • sugars4g
  • fibre5g
  • protein9g
  • salt0.3g
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Ingredients

  • ½ cauliflower, broken into florets, stalk chopped into cubes
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g orzo
  • 2 tsp capers, drained and rinsed
    Capers in bowl

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 1 small garlic clove, sliced
  • ½ lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 100ml low-salt vegetable stock (check it’s vegan, if required)
  • handful of rocket leaves, to serve

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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