Warm Orzo and Cauliflower Salad

Informations supplémentaires

30 min. | 680 kcal | easy | Family, Vegetarian, Even better the next day | Printable version

1. Setup Bring a pot of water to a boil. Cut the cauliflower into bite-sized pieces. Cut the zucchini into half-rounds. Thinly slice the onion.

2. Cook the orzo Add the orzo to the pot of boiling water and cook for 6-8 minutes or until tender. Drain then toss with a drizzle of oil, salt and pepper. Keep warm.

3. Toast the seeds Warm up a large pan over medium-high heat. Roast the nuts for 3-4 minutes or until browned. Remove from the pan.

4. Cook the cauliflower Add a generous drizzle of oil to the pan. Add the cauliflower, the zucchini, half of the onion and the spices. Add salt and pepper. Mix and cook for 4-5 minutes or until browned. Add the spinach and cook 1-2 minutes.

5. Make the sauce In a bowl, whisk the jam with the Dijon mustard, a generous drizzle of oil and 1 tsp. of cider or wine vinegar. Add salt and pepper, to taste.

6. Plate your dish Mix the orzo with the vegetables and the rest of the onion. Serve with the vinaigrette. Bon appétit!

180gOrzo

1unitCauliflower

30gPumpkin Seeds

30mlOrange Jam

30mlDijon Mustard

15gSlivered Almonds

40gBaby Spinach

1unitZucchini(s)

9gSpice Mix (Vadouvan Curry,Mustard Powder,Onion Powder,)

1unitRed Onion(s)

What you need Pan, Bowls, Pot, Strainer, Whisk.

680 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 95g

32%

fat 28g

43%

cholesterol 0mg

fiber 12g

48%

protein 24g

saturated 4g

20%

sodium 164mg

sugar 24g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg