CHARRED CAULIFLOWER, LEMON & CAPER ORZO

Charred cauliflower, lemon & caper orzo image

Make this easy orzo and cauliflower dish in just 25 minutes. It serves one for a main meal, plus there's leftovers to enjoy for lunch the next day

Provided by Anna Glover

Time 25m

Yield Serves 1, plus 1 lunchbox for leftovers

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 236 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium