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Ingredients

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.

Recipe from Good Food magazine, April 2020

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A star rating of 4.3 out of 5.18 ratings
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