Often, a person component in a dish will do a lot of major lifting, both boosting flavour or making it possible for other ingredients to glow. If we’re handing out awards, salt requires very first location but, for me, dijon mustard isn’t way too far powering. It usually provides sass, tanginess and oomph to just about anything it touches, and devoid of staying abrasively incredibly hot or spicy. In today’s recipe, it’s not a dominant flavour, but it is the sunlight all-around which orzo, onions, lemon and cauliflower revolve.
Creamy baked orzo with cauliflower, onions and mustard
You’ll need a 25cm x 30cm (or thereabouts) baking dish for the orzo and a huge oven tray (or two more compact kinds) for roasting the cauliflower. Not all vegetable stock is acceptable for vegans, so bear in mind to look at the ingredients listing.
Prep 10 min
Prepare dinner 1 hr
Serves 4
6 tbsp olive oil
2 purple onions, peeled and thinly sliced
Salt and black pepper
1kg cauliflower, leaves removed (800g internet)
5 garlic cloves, skin on and remaining total
1 lemon, halved
400ml vegetable inventory (produced with 1 inventory dice and 400ml drinking water)
250ml vegan solitary cream
2 tbsp dijon mustard
300g orzo
Fine sea salt and black pepper
1 handful new parsley, incredibly finely chopped
Warmth the oven to 240C (220C admirer)/475F/gas 9 and line a huge oven tray (or two medium kinds), ideally with reusable baking sheets.
Put three tablespoons of the olive oil in a frying pan over a medium warmth. When the oil is sizzling, incorporate the onions and three-quarters of a teaspoon of salt, fry, stirring from time to time, for 20 minutes, right up until smooth, decreased and caramelised, then just take off the warmth.
Though the onion is cooking, split the cauliflower into 3cm items. Pop these on to the tray(s) with the total garlic cloves and one of the lemon halves, drizzle with the remaining three tablespoons of oil and sprinkle above fifty percent a teaspoon of salt and a few grinds of the pepper mill. Blend carefully with your fingers to coat, then spread out into a one layer, so the pieces are not touching (they’ll sweat, or else). Bake for 15 minutes, then take out and leave to awesome. Convert down the oven to 210C (190C supporter)/410F/fuel 6½.
Working with a fork, whisk the cream and mustard into the stock.
Now assemble the bake. Place the orzo in a 25cm x 30cm baking dish, increase the onions and toss to coat all the pasta grains in oil. Add the parts of roast cauliflower. Squeeze the garlic flesh out of the skins (discard the latter), then chop and include to the dish. Squeeze around the juice of the baked fifty percent-lemon, then pour the inventory in excess of the prime and combine really perfectly. Bake for 10 minutes, then stir and return to the oven for 15 minutes, right up until the orzo is tender.
Scatter a handful of finely chopped parsley in excess of the pasta and provide with the remaining 50 %-lemon slice into wedges, for squeezing on leading.