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
Scale
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
