Roasted Cauliflower & Orzo with Crispy Sage & Walnut Breadcrumbs
Orzo tossed with roasted cauliflower and lemon, topped with crispy sage and walnut breadcrumb mix fried with garlic and olive oil.
- 400 g cauliflower florets
- 150 g orzo pasta
- 60 g walnuts, roughly chopped
- 12 leaves fresh sage leaves
- 40 g panettone or ciabatta breadcrumbs
- 60 ml extra virgin olive oil
- 3 cloves garlic cloves, minced
- 1 whole lemon, zest and juice
- 400 ml vegetable stock
- 40 g Parmesan cheese, grated
- 5 g sea salt
- 2 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 220°C. Toss cauliflower florets with 30 ml olive oil, salt, and pepper. Spread on a baking tray and roast for 20 minutes until golden and tender.
- Step 2
While cauliflower roasts, heat 15 ml olive oil in a large frying pan over medium heat. Add breadcrumbs and walnuts, stirring frequently for 4–5 minutes until golden and fragrant. Transfer to a bowl and set aside.
- Step 3
In the same pan, add remaining 15 ml olive oil and minced garlic. Cook for 30 seconds until fragrant. Add sage leaves and fry for 1 minute until crispy. Remove sage and set aside with breadcrumb mixture.
- Step 4
Bring vegetable stock to a boil in a separate pot. Add orzo and cook according to packet instructions (usually 9–11 minutes) until al dente. Reserve 100 ml cooking liquid, then drain.
- Step 5
Return drained orzo to the pan with the garlic-infused oil. Add roasted cauliflower, lemon zest, and 50 ml reserved cooking liquid. Toss gently over medium heat for 2 minutes to combine.
- Step 6
Divide orzo and cauliflower between two bowls. Drizzle with lemon juice, top with walnut-breadcrumb mixture, crispy sage leaves, and grated Parmesan. Season with salt and pepper to taste. Serve immediately.
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