Name: Charred cauliflower, lemon & caper orzo
Prep time: 5 min
Cook time: 5 min
Yield: 1
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 -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Charred cauliflower, lemon & caper orzo

1. ½ cauliflower , broken into florets, stalk chopped into cubes -

2. 2 tsp olive oil -

3. 100g orzo -

4. 2 tsp capers , drained and rinsed -

5. 1 small garlic clove , sliced -

6. ½ lemon , zested and juiced -

7. 100ml low-salt vegetable stock (check it’s vegan, if required) -

8. handful of rocket leaves , to serve -

How to cook deliciously - Charred cauliflower, lemon & caper orzo

1. Stage

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. Stage

Meanwhile, cook the orzo in a pan of boiling salted water for 8 mins, or until al dente. Drain.

3. Stage

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.