Orzo with Cauliflower, Cream Cheese & Pesto
A scrumptious combination of orzo pasta, pesto sauce and fried cauliflower mixed with cream cheese and herbs. This dish is very simple to make and takes next to no time to prepare and cook.
If you don’t like pasta, or can’t eat it, then use rice – but do have a look on the pack for cooking instructions as rice will need to simmer for a little longer than orzo. A risotto rice would be perfect.
The cauliflower is shallow fried in oil but if you prefer, roast it instead. To roast, preheat the oven to 200C/Gas 6/400F. Cut the cauliflower into florets then place on an oiled baking sheet. Roast in the oven for about 30 minutes or until golden, turning half way through cooking.
12 oz/340g Orzo
2 cloves garlic
4 oz/100g cream cheese
2 heaped tablespoons pesto sauce
6 tbsp rapeseed or olive oil
1 pint/560 ml chicken or vegetable stock
Sea salt and black pepper
Grated parmesan (optional)
A handful of finely chopped mint leaves (optional)
Finely chop the onion and mince the garlic. Put 2 tablespoons of oil in a large saucepan, and fry the onion and garlic gently, stirring occasionally until soft – about 5 minutes.
Meanwhile, Remove the leaves from the cauliflower and cut off the thick base. Chop into florets, rinse in cold water and dry on kitchen paper or a clean towel.
Put a couple of tablespoons of oil in a frying pan. Add the cauliflower and fry for about 8-10 minutes, turning occasionally and cook until soft and golden.
Once the onions and garlic have softened, add the orzo to the saucepan. Stir, then add the stock, salt and pepper and simmer very gently for about 6 minutes, stirring every now and then to stop it from sticking to the base of the pan.
When the orzo is soft, stir in the cream cheese and pesto sauce then add the cooked cauliflower.
Pile the mixture into a serving bowl, sprinkle with mint leaves, grate over some parmesan and drizzle with olive oil.