As much as I love playing around in the kitchen, dinner…Â well dinner can be a battle.
At the end of the day my brain and body are usually rooting for opposing teams. It can get messy…
My burnt out brain greedily cheers on Team “Take-Out-Then-Pass-Out”, while my goody two-shoes body lets out a hearty roar for Team “Feed-Your-Self-Some-Dang-Veggies-Girl.Â
Why do I fight myself like this? Oh yeah, because I have zero control of the brain/body situation. ZERO control!
Such conflict! Such confusion! Such… Hunger!
Luckily quick and tasty pasta meals like this little roasted cauliflower and orzo gem keep me ahead in the dinner time battlefront.
(Go pasta, go pasta, go-go-go pasta.)
This whole meal comes together in about 30 minutes, and the leftovers, even cold, are just divine.
Think warm pasta dinner instantly transformed into awesome pasta salad lunch the next day.
Hello, leftover heaven!
While the cauliflower and orzo are certainly the stars of this meal, it’s the supporting ingredients that really make this dish shine.
And oh do they shine bright!
Anchovies, sun dried tomatoes, crushed red pepper, tons of garlic, fresh cilantro, capers, ANDÂ kalamata olives… I mean, come on – you know this is a ticket to flavor town, baby.
And while this hearty meal is perfectly fine without it, a generous sprinkle of fresh Parmesan is just the right thing to do.
Notes: If you want to make this dish vegan, simply omit the anchovies and cheese.
Roasted cauliflower and orzo – baker by nature
serves 4-6
1 head of cauliflower, cut into small florets
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 500 degrees (F).
In a large mixing bowl toss cauliflower florets with olive oil, balsamic, garlic, salt and pepper. Spread cauliflower on a large baking sheet in an even layer and roast for 20-25 minutes, stirring at the half way point. Remove from the oven and set aside until needed.
For the orzo:
12 ounces orzo pasta, cooked according to package instructions
1/2 cup fresh lemon juice
1/4 cup extra virgin olive oil, plus one tablespoon for the skillet
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
4 cloves garlic, minced
1/2 cup kalamata olives, roughly chopped
3 tablespoons capers
1/4 cup sun dried tomatoes, roughly chopped
4 small anchovy fillets, chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup cilantro, roughly chopped
Parmesan for serving
Once pasta is cooked and drained transfer it to a large bowl and stir in lemon juice, olive oil, salt and pepper, set aside. In a large skillet heat a tablespoon of olive oil over medium heat. Add the garlic, olives, capers, sun dried tomatoes, anchovies, and crushed red pepper. Saute for 2 or 3 minutes, then add cilantro and cook for another minute. Add the roasted cauliflower and cook for another few minutes before tossing in the cooked orzo. Mix everything together and let everything simmer together on medium heat for a few minutes – just so everything is nice and warm – before removing from heat. Sprinkle with cheese and serve immediately.
CCU says
This is the perfect compromise my friend 😀
Cheers
Choc Chip Uru
Kathryn says
I have exactly that debate with myself every evening – I can completely relate. This is such a great meal to have in the bag!
sarah k @ the pajama chef says
i totally get the battle. this sounds like a great strategy…who can go wrong with pasta & healthy add-ins? yum!
Liz @ The Lemon Bowl says
Omg I want to eat this right this minute!! What a flavorful and stunning recipe!! Loving the lemon photo. 🙂
Michelle @ Eat Move Balance says
I have to say, that is one beautiful looking meal. Roasted cauliflower is so under-rated, and when combined with all those other great ingredients, this recipe has got to be outstanding.
elizabeth @ chronic venture says
yumm! this looks great–what a fun combo. always looking for new ways to use cauliflower!
Helene says
You did an amazing meal.
Cassie | Bake Your Day says
This is a beautiful dish. I’d have no trouble eating the whole pan of it. Love it!
DessertForTwo says
I love cauliflower! This is exactly the type of thing I would make myself when I know I need to feed myself some dang veggies 🙂
I’m not sure if you eat meat, but I just saw a recipe for israeli couscous salad with lemon vinaigrette and canned tuna. (buy tuna packed in olive oil). So simple, so good for us!
katie says
This looks so good! Must make this soon.