Charred cauliflower, lemon & caper orzo

capers cauliflower lemon orzo

N/A

Serves 1, plus 1 lunchbox for leftovers

Source

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

Method

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.