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Warm Orzo and Cauliflower Salad

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Warm Orzo and Cauliflower Salad

with toasted almonds, spinach, zucchini and a creamy orange mustard vinaigrette

Informations supplémentaires
30 min. | 680 kcal | easy | Family, Vegetarian, Even better the next day | Printable version
1. Setup Bring a pot of water to a boil. Cut the cauliflower into bite-sized pieces. Cut the zucchini into half-rounds. Thinly slice the onion.
2. Cook the orzo Add the orzo to the pot of boiling water and cook for 6-8 minutes or until tender. Drain then toss with a drizzle of oil, salt and pepper. Keep warm.
3. Toast the seeds Warm up a large pan over medium-high heat. Roast the nuts for 3-4 minutes or until browned. Remove from the pan.
4. Cook the cauliflower Add a generous drizzle of oil to the pan. Add the cauliflower, the zucchini, half of the onion and the spices. Add salt and pepper. Mix and cook for 4-5 minutes or until browned. Add the spinach and cook 1-2 minutes.
5. Make the sauce In a bowl, whisk the jam with the Dijon mustard, a generous drizzle of oil and 1 tsp. of cider or wine vinegar. Add salt and pepper, to taste.
6. Plate your dish Mix the orzo with the vegetables and the rest of the onion. Serve with the vinaigrette. Bon appétit!
180gOrzo
1unitCauliflower
30gPumpkin Seeds
30mlOrange Jam
30mlDijon Mustard
15gSlivered Almonds
40gBaby Spinach
1unitZucchini(s)
9gSpice Mix (Vadouvan Curry,Mustard Powder,Onion Powder,)
1unitRed Onion(s)
What you need Pan, Bowls, Pot, Strainer, Whisk.
680 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 95g
32%
fat 28g
43%
cholesterol 0mg
fiber 12g
48%
protein 24g
saturated 4g
20%
sodium 164mg
7%
sugar 24g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg