Season with Sense - Roasted cauliflower, chickpea and orzo bake

10 October 2023

Prep: 15 minutes

Cook: 30 minutes

Serves 4

• 1 cauliflower, cut into florets
• 400g can chickpeas, drained and rinsed
• 2 cloves garlic, sliced
• 1 tsp LoSalt
• 1½ tbsp extra virgin olive oil
• 150g orzo pasta
• 500ml very low salt vegetable stock, hot
• 150g spinach
• 2 tbsp chopped parsley
• 2 tbsp chopped coriander

Preheat the oven to 200^oC, gas mark 6.

Place the cauliflower, chickpeas and garlic in a roasting tin, toss in the LoSalt, oil and a little black pepper, roast for 10 minutes.

Stir in the orzo and stock and cook for 15 minutes, stirring halfway through.

Stir in the spinach and herbs and cook for a further 5 minutes until wilted.

Cooks tip

Try adding diced chorizo or roasted chicken for a non-veggie option. Chickpeas can be replaced with cannellini or kidney beans too.