Roasted Cauliflower Orzo With Chickpeas and Feta

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 40 minutes

配料

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)

步骤

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.

营养

• 每份大小: 1 of 4
• 卡路里: 542 kcal
• 总脂肪: 21 g
• 饱和脂肪: 4 g
• 不饱和脂肪: 15 g
• 胆固醇: 9 mg
• 钠: 645 mg
• 总碳水化合物: 73 g
• 膳食纤维: 12 g
• 总糖: 14 g
• 蛋白质: 21 g