Ok, y'all know I don't eat orzo because I'm allergic to gluten, but if you don't either, this recipe is perfect swapping orzo for rice or quinoa, so don't skip it!
I am a private chef and I found this gorgeous multi-colored, artisanal orzo and had to use it for my recipe. This one is super simple and you can easily throw some chicken thighs in the oven to add extra protein or eat as is for a great vegan dinner.
Here's the recipe!
Minty Roasted Cauliflower Orzo
1 head cauliflower, cut into bite-sized pieces
2 tablespoons olive oil + more for dressing
1/4 teaspoon ground turmeric
1/2 teaspoon large grain sea salt
1/8 teaspoon cayenne pepper
1 clove minced garlic
1/4 teaspoon paprika
1/8 teaspoon smoked paprika
1 cup orzo
1/4 cup raisins
1/4 cup toasted pine nuts
1/4 cup fresh mint, chopped
fresh squeezed lemon juice
Pre-heat your oven (set to convection if possible) to 375 degrees.
In a mixing bowl, toss cauliflower pieces with olive oil, spices and garlic until evenly coated. Turn seasoned cauliflower out onto a baking dish and make sure the pieces are in a single layer, spaced slightly apart.
Bake in pre-heated oven for 20-25 minutes or until tender and slightly browned (the time will vary slightly depending on your oven).
While the cauliflower roasts, bring 3 cups of water to a boil in a saucepan with a generous sprinkling of sea salt to flavor the water. Once boiling, add the orzo and cook according to package instructions (about 10-12 minutes).
Drain the orzo and toss with roasted cauliflower and pine nuts and mint. Dress with a squeeze of fresh lemon juice and a drizzle of olive oil.
Serve warm or chill and serve room temperature.