Ingredients

• ½ cauliflower , broken into florets, stalk chopped into cubes
• 2 tsp olive oil
• 100g orzo
• 2 tsp capers , drained and rinsed
• 1 small garlic clove , sliced
• ½ lemon , zested and juiced
• 100ml low-salt vegetable stock (check it’s vegan, if required)
• handful of rocket leaves , to serve

Nutrition Per Serving

Cooking Instructions

Heat the grill to high. Toss the cauliflower with half the oil and some seasoning. Tip onto a baking tray and grill for 15-20 mins until golden, charred, and tender all the way through.

• Meanwhile, cook the orzo in a pan of boiling salted water for 8 mins, or until al dente. Drain.

• • Heat the remaining oil in a frying pan and sizzle the capers and garlic until golden. Stir in the orzo, cauliflower, lemon zest and juice and the stock. Bubble for 1 min, then spoon half into a bowl and top with the rocket. Leave the leftovers to cool for the lunchbox, see tip below.