Sometimes I think about one ingredient and I can’t get it out of my head. It’s strange and hard to define, but I get a one track mind about something and that’s all I can think about! A few days ago, it was crispy tumeric roasted cauliflower. I knew I wanted to eat it, but I wasn’t sure how to make a dish around it. I thought it would be good with some lemon and orzo pasta, so I came up with this dish. I was very pleased with how it turned out. Flavorful, filling and pretty quick!
Lemon orzo pasta with tumeric roasted cauliflower, leeks and zucchini
Prep time: 15 minutes
Cook time: 30 minutes
1 head cauliflower, cut into florets
1 tsp tumeric
Salt and pepper
1 tbsp butter
2 leeks, white parts chopped
4 cloves garlic, minced
2 zucchini, diced
1 16. oz bag whole wheat orzo pasta
1/2 cup feta cheese, crumbled
Juice from 1 1/2 lemons
Zest from 1 lemon
Heat the oven to 425 degrees. Toss the cauliflower florets, tumeric, salt and pepper and olive oil in a bowl. Transfer to a baking sheet and bake for about 20-25 minutes or until the cauliflower is starting to brown and is tender.
Cook the orzo pasta in boiling, salted water until al dente. Drain and set aside.
Heat about a tablespoon of olive oil and a tablespoon of butter in a large skillet with raised edges or a Dutch oven. Add the leeks and cook for about 5 minutes or until they start to brown. Add in the garlic, cook for another minute. Add the zucchini and cook for another 5 minutes.
Add the pasta and cauliflower to the pot. Add the feta cheese, lemon juice and zest and more butter if desired.