Charred Cauliflower, Lemon & Caper Orzo Recipe

Introduction

This charred cauliflower, lemon & caper orzo dish combines smoky, tangy, and savory flavors for a vibrant, satisfying meal. Quick to prepare, it’s perfect for a light lunch or a tasty side. The fresh rocket leaves add a peppery finish that complements the rich ingredients beautifully.

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

1. Step 1: Heat the grill to high. Toss the cauliflower florets and stalk cubes with half the olive oil and some seasoning. Spread them on a baking tray and grill for 15-20 minutes until golden, charred, and tender throughout.
2. Step 2: While the cauliflower grills, cook the orzo in a pan of boiling salted water for 8 minutes, or until al dente. Drain well.
3. Step 3: Heat the remaining olive oil in a frying pan. Add the capers and sliced garlic and cook until golden and fragrant.
4. Step 4: Stir in the cooked orzo, grilled cauliflower, lemon zest and juice, and vegetable stock. Let it bubble gently for 1 minute to combine the flavors.
5. Step 5: Spoon half of the mixture into a bowl and top with the rocket leaves. Allow the leftovers to cool before storing for later use.

Tips & Variations

• For a quick lunchbox, pack the leftover orzo with a handful of rocket, a few pitted Kalamata olives, sliced artichokes, and a sprinkle of lemon zest for extra brightness.

Storage

Store any leftover orzo mixture in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or stock to loosen the texture. Add fresh rocket or lemon zest after reheating for freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different grain instead of orzo?

Yes, you can substitute orzo with couscous, quinoa, or small pasta shapes depending on your preference. Cooking times may vary, so adjust accordingly.

Is this dish suitable for vegans?

Absolutely, as long as you use vegan vegetable stock and ensure the orzo contains no egg, this recipe is completely vegan-friendly.

Charred Cauliflower, Lemon & Caper Orzo Recipe

Print Recipe

★★★★★

4.9 from 95 reviews

A vibrant and flavorful dish featuring charred cauliflower florets combined with lemony, caper-infused orzo pasta, finished with fresh rocket leaves. This quick and easy recipe offers a delightful balance of smoky, tangy, and fresh notes, making it perfect for a light lunch or side dish.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Side Dish
• Method: Grilling and Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Garnishes

• 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 and Oils

• 2 tsp olive oil
• 100ml low-salt vegetable stock (check it’s vegan, if required)

Instructions

1. Grill the Cauliflower: Heat the grill to high. Toss the cauliflower florets and chopped stalk with 1 tsp of olive oil and some seasoning. Spread on a baking tray and grill for 15-20 minutes until the cauliflower is golden, charred, and tender all the way through.
2. Cook the Orzo: Meanwhile, bring a pan of salted water to a boil and cook the orzo for 8 minutes, or until al dente. Drain well.
3. Sauté Capers and Garlic: In a frying pan, heat the remaining 1 tsp of olive oil. Add the drained capers and sliced garlic, cooking until golden and fragrant.
4. Combine Ingredients: Stir the cooked orzo, grilled cauliflower, lemon zest, lemon juice, and vegetable stock into the pan with the capers and garlic. Let the mixture bubble gently for 1 minute to meld the flavors.
5. Serve: Spoon half of the orzo and cauliflower mixture into a bowl and top with a handful of fresh rocket leaves. Allow the remaining portion to cool for use as a leftover lunchbox meal.

Notes

• For a delicious leftovers lunchbox, stir in a handful of rocket to the leftover orzo, then top with pitted, halved Kalamata olives, sliced artichokes, and some lemon zest.
• Make sure to use low-salt vegetable stock if watching sodium intake or ensure it is vegan if required.
• Adjust lemon juice to taste for desired tanginess.
• Cauliflower can be grilled under a broiler or on an outdoor grill if preferred.

Keywords: charred cauliflower, lemon orzo, caper orzo, vegetarian side dish, Mediterranean recipe, grilled cauliflower, lemon zest, rocket leaves