easiest ever 2-for-1 meals
Charred cauliflower, lemon & caper orzo
SERVES 1, plus 1 lunchbox PREP 5 mins COOK 20 mins EASY V
1/2 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
1/2 lemon, zested and juiced
100ml low-salt vegetable stock (check it’s vegan, if required) handful of rocket leaves, to serve
■ 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 use in the lunchbox on page 42.
GOOD TO KNOW vegan • healthy • low fat • low cal • folate • vit c • 2 of 5-a-day
PER SERVING 236 kcals • fat 4g • saturates 1g • carbs 38g
