Charred cauliflower, lemon & caper orzo
Nutrition and extra info
Nutrition: Per serving
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
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.
Meanwhile, cook the orzo in a pan of boiling salted water for 8 mins, or until al dente. Drain.
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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