Charred Cauliflower, Lemon & Caper Orzo Recipe
Introduction
This charred cauliflower, lemon, and caper orzo is a vibrant, flavorful dish that combines smoky roasted vegetables with zesty citrus and briny capers. It’s perfect for a quick weeknight dinner or a light lunch, offering a delightful mix of textures and fresh flavors.
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
Instructions
- Step 1: Heat the grill to high. Toss the cauliflower florets and stalk cubes with half the olive oil and some seasoning. Spread them out on a baking tray and grill for 15-20 minutes until they are golden, charred, and tender all the way through.
- Step 2: While the cauliflower is grilling, cook the orzo in a pan of boiling salted water for about 8 minutes, or until al dente. Drain well.
- Step 3: Heat the remaining olive oil in a frying pan over medium heat. Add the sliced garlic and capers, frying until golden and fragrant.
- Step 4: Stir in the cooked orzo, charred cauliflower, lemon zest, lemon juice, and vegetable stock. Let it bubble for 1 minute to combine the flavors.
- Step 5: Spoon half the orzo mixture into a bowl and top with a handful of fresh rocket leaves. Leave the rest to cool if saving for lunch.
Tips & Variations
- For an easy and tasty leftovers lunchbox, stir a handful of rocket into the leftover orzo and top with pitted Kalamata olives, sliced artichokes, and extra lemon zest for a bright flavor boost.
Storage
Store any leftover orzo in an airtight container in the refrigerator for up to 2 days. When ready to eat, reheat gently in a pan with a splash of water or vegetable stock to keep it moist. Add fresh rocket and lemon zest after reheating for freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another grain instead of orzo?
Yes, you can substitute orzo with small pasta shapes like acini di pepe or even couscous for a similar texture, adjusting cooking times as needed.
Is this recipe suitable for vegans?
Absolutely. Ensure you use a vegan-friendly vegetable stock to keep the dish completely plant-based.
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Charred Cauliflower, Lemon & Caper Orzo Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
This vibrant charred cauliflower, lemon, and caper orzo dish offers a delightful combination of smoky, tangy, and savory flavors. Tenderly grilled cauliflower florets bring a caramelized depth, paired with citrusy lemon zest and the briny punch of capers. The orzo provides a comforting, al dente base, while fresh rocket leaves add a peppery finish, making it perfect as a warm meal or a flavorful leftover lunch option.
Ingredients
Vegetables & Herbs
- ½ cauliflower, broken into florets, stalk chopped into cubes
- 1 small garlic clove, sliced
- ½ lemon, zested and juiced
- handful of rocket leaves, to serve
Dry Ingredients
- 100g orzo
- 2 tsp capers, drained and rinsed
Liquids & Oils
- 2 tsp olive oil (divided)
- 100ml low-salt vegetable stock (check it’s vegan if required)
Instructions
- Prepare and Grill Cauliflower: Heat the grill to high. Toss the cauliflower florets and stalk cubes with half the olive oil and season with salt and pepper. Spread the cauliflower on a baking tray and grill for 15-20 minutes until it is golden, nicely charred, and tender throughout.
- Cook the Orzo: While the cauliflower is grilling, bring a pan of salted water to a boil. Add the orzo and cook for approximately 8 minutes until al dente. Drain the orzo well.
- Sauté Capers and Garlic: Heat the remaining olive oil in a frying pan over medium heat. Add the capers and sliced garlic, sautéing until they are golden and fragrant, which will infuse the oil with their flavors.
- Combine and Finish: Add the cooked orzo to the frying pan along with the charred cauliflower, lemon zest, lemon juice, and vegetable stock. Stir to combine and let it bubble gently for 1 minute to meld the flavors and warm everything through.
- Serve: Spoon half of the mixture into a serving bowl and top with a handful of fresh rocket leaves. Use the remaining portion as a flavorful leftover lunch, optionally dressing it with additional ingredients like Kalamata olives and artichoke hearts as suggested.
Notes
- For a tasty lunchbox, mix leftover orzo with rocket leaves, pitted halved Kalamata olives, sliced artichokes, and fresh lemon zest for extra brightness.
- Ensure the vegetable stock is low-salt and vegan if you require a vegan-friendly recipe.
- Adjust cooking times as needed depending on your grill’s heat and orzo brand.
- This dish works well served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Keywords: charred cauliflower, lemon orzo, capers, Mediterranean recipe, grilled vegetables, vegetarian main, easy dinner
