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Charred cauliflower, lemon & caper orzo served on plate

Charred cauliflower, lemon & caper orzo

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A star rating of 4.3 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal236
low infat4g
saturates1g
carbs38g
sugars4g
fibre5g
protein9g
salt0.3g
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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

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.  
     

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, April 2020

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Overall rating

A star rating of 4.3 out of 5.16 ratings
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