Cauliflower Lemon Orzo

Kcals Per Serving: 201kcal C: 32 F: 5 P: 8 Kcals Per serving with 100g Cooked Chicken: 357kcal C: 32 F:10 P: 36 Kcals Per Serving with 150g Tofu: 315kcal C: 37 F: 10 P: 23 Kcals Per Serving with 130g Quorn Chicken: 329kcal C: 35 F: 9 P: 25

1. Heat the grill to high.

2. Cover the cauliflower with half the oil and salt & pepper.

3. Tip onto a baking tray and grill for 15-20 mins until charred.

4. Meanwhile, cook the orzo in a pan of boiling salted water for 8 mins.

5. Once cooked drain the Orzo.

6. Heat the remaining oil in a frying pan and sizzle the capers and garlic until golden.

7. Stir in the orzo, cauliflower, lemon zest and juice and the stock.

8. Bubble for 1 min.

316g Cauliflower (florets & stalk chopped into cubes)

2 TSP Olive Oil

100g Orzo

2 TSP Capers (drained & rinsed with water)

1 small Garlic (minced)

½ Lemon (Zested & juiced)

100ml Vegetable Stock

Rocket Leaves