Dinner Ideas

Roasted Cauliflower Orzo With Chickpeas and Feta

Name: Roasted Cauliflower Orzo With Chickpeas and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 medium cauliflower head (about 2 pounds / 900 g), cut into small florets); 1 can chickpeas (15 oz / 400 g), drained and rinsed); 2 tablespoons extra virgin olive oil; 2 teaspoons smoked paprika (+ a pinch of salt and pepper); 1 cup orzo; 2 tablespoons extra virgin olive oil (or more to taste); ½ lemon (juice and zest); 1 tablespoon mustard (Dijon or yellow); 1 tablespoon honey (or maple syrup); 1 teaspoon dried oregano; ½ teaspoon salt (or more to taste + black pepper); 1 clove garlic (grated); ½ cup olives (Kalamata or taggiasche - pitted); ½ cup crumbled feta; ¼ cup fresh parsley (chopped)

4 servings

분량

10 minutes

활동 시간

40 minutes

총 시간

요리 시작

재료

1 medium cauliflower head (about 2 pounds / 900 g), cut into small florets)

1 can chickpeas (15 oz / 400 g), drained and rinsed)

2 tablespoons extra virgin olive oil

2 teaspoons smoked paprika (+ a pinch of salt and pepper)

1 cup orzo

2 tablespoons extra virgin olive oil (or more to taste)

½ lemon (juice and zest)

1 tablespoon mustard (Dijon or yellow)

1 tablespoon honey (or maple syrup)

1 teaspoon dried oregano

½ teaspoon salt (or more to taste + black pepper)

1 clove garlic (grated)

½ cup olives (Kalamata or taggiasche - pitted)

½ cup crumbled feta

¼ cup fresh parsley (chopped)

방향

Roast Veggies: Preheat oven to 430°F /220°C. Add 1 medium cauliflower head cut into florets and 1 can chickpeas (drained and rinsed) to a large sheet pan.

Toss with 2 tablespoons extra virgin olive oil, 2 teaspoons smoked paprika, a pinch of salt and pepper. Roast at 430°F /220°C for 30 minutes, until golden and slightly charred.

Make Dressing: In the meantime, in a small bowl, whisk together 2 tablespoons extra virgin olive oil, zest and juice of ½ lemon, 1 tablespoon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, 1 clove garlic (grated), ½ teaspoon salt, and pepper. Set aside.

Cook 1 cup orzo in lightly salted boiling water 10 minutes before the vegetables are done so it’s hot and ready to toss. Don't overcook it – boil until just tender.

Combine on the sheet pan: Drain orzo and add it hot to the sheet pan with roasted cauliflower and chickpeas.

Add ½ cup olives, ½ cup crumbled feta, ¼ cup fresh parsley, and the dressing.

Toss directly on the sheet pan so the orzo absorbs all the roasted flavors.

Serve: Enjoy warm in bowls with a bright squeeze of lemon, plenty of parsley, and a little extra feta on top.

영양 정보

1회 제공량

1 of 4

칼로리

542 kcal

지방 전체

21 g

포화 지방

4 g

불포화 지방

15 g

트랜스 지방

콜레스테롤

9 mg

나트륨

645 mg

탄수화물 전체

73 g

식이섬유

12 g

총 당류

14 g

단백질