Charred cauliflower, lemon & caper orzo

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan
  • Nutrition: Per serving

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

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

    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

    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

    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

    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. 

       

    Source: Read Full Article