Charred Cauliflower Lemon Caper Orzo Food

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

Categories Dinner, Supper

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

CAULIFLOWER WITH CAPERS AND LEMON

Cauliflower with Capers and Lemon image

This cauliflower dish with capers is great to serve with fish.

Provided by Exploratory Chef

Categories Side Dish Vegetables Cauliflower

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

1 large head cauliflower, cut into bite-sized florets
¼ cup extra-virgin olive oil
1 lemon, zested and juiced
1 tablespoon capers
1 tablespoon anchovy paste
1 pinch salt and ground black pepper to taste
¼ cup grated Parmesan cheese
2 sprigs fresh thyme, leaves stripped and chopped

Steps:

Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain.
Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use.
Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 19 g, Cholesterol 6.3 mg, Fat 16.1 g, Fiber 8.6 g, Protein 7.9 g, SaturatedFat 2.9 g, Sodium 712 mg, Sugar 5.1 g

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

Categories Dinner, Supper

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.

LEMON CAPER ORZO

Lemon Caper Orzo image

Make and share this Lemon Caper Orzo recipe from Food.com.

Provided by Redsie

Categories < 30 Mins

Time 17m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 quarts water
1 cup orzo pasta
1/2 teaspoon salt
1/4 cup chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons capers (rinsed and drained )
1 teaspoon olive oil
1/2 teaspoon fresh ground pepper

Steps:

Bring the water to a boil in a large saucepan.
Stir in the orzo and salt. Boil for 10-12 minutes or until tender; drain.
Stir in the parsley, lemon juice, capers, olive oil and pepper into the orzo. Serve immediately.

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