Charred cauliflower, lemon & caper orzo
- Preparation and cooking time
- 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
- 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.
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.