Meera Sodha's vegan recipe for creamy baked orzo with cauliflower, onions and mustard | The new vegan

Often an ingredient in a dish will do a lot of work, either enhancing the flavor or allowing other ingredients to shine. If we're handing out awards, salt takes first place but, for me, Dijon mustard isn't too far behind. It still adds boldness, acidity and punch to everything it touches, and without being overly hot or spicy. In today's recipe, it's not a dominant flavor, but it's the sun around which the orzo, onions, lemon and cauliflower revolve.
Creamy Baked Orzo with cauliflower, onions and mustard
You will need a 25cm x 30cm (or approx.) baking dish for the orzo and a large baking sheet. oven (or two smaller ones) for roasting cauliflower. Not all vegetable broths are suitable for vegans, so don't forget to check the list of ingredients.
Preparation 10 minCooking 1 hourServes 4
6 tablespoons of olive oil 2 red onions, peeled and finely chopped salt and black pepper 1 kg of leafless cauliflower (800 g net) 5 cloves of garlic, skin on and left whole 1 lemon, halved 400ml vegetable stock (made with 1 stock cube and 400ml water) 250ml vegan liquid cream2 tbsp dijon mustard 300g orzoFine sea salt and black pepper1 handful of fresh parsley, very finely chopped a large baking sheet (or two medium ones), ideally with reusable baking sheets.
Put three tablespoons of olive oil in a skillet over medium heat. When the oil is hot, add the onions and three-quarters of a teaspoon of salt, sauté, stirring occasionally, for 20 minutes, until soft, reduced and caramelized , then remove from the heat.
While the onion is cooking, break the cauliflower into 3 cm pieces. Place them on the tray(s) with the whole garlic cloves and one of the lemon halves, drizzle with the remaining three tablespoons of oil and sprinkle over half a teaspoon of salt and a few pepper mill grains. Mix gently with your hands to coat, then spread in a single layer, so the pieces don't touch each other (they will sweat otherwise). Bake for 15 minutes, then remove and let cool. Lower the oven to 210 C (190 C fan)/410 F/gas 6½.
Using a fork, whisk the cream and mustard into the broth .
Now assemble the oven. Put the orzo in a 25cm x 30cm baking dish, add the onions and toss to coat all the pasta grains in the oil. Add the roasted cauliflower pieces. Squeeze the garlic flesh out of the skins (discard the latter), then chop it and add it to the dish. Squeeze the juice from the cooked half lemon over it, then pour the broth over it and mix very well. Bake for 10 minutes, then stir and return to the oven for another 15 minutes, until the orzo is tender.
Sprinkle a handful of finely chopped parsley over the pasta and serve with the remaining half lemon cut into wedges, to squeeze on top.

Food & Recipes Oct 9, 2022 0 37 Add to Reading List

Often an ingredient in a dish will do a lot of work, either enhancing the flavor or allowing other ingredients to shine. If we're handing out awards, salt takes first place but, for me, Dijon mustard isn't too far behind. It still adds boldness, acidity and punch to everything it touches, and without being overly hot or spicy. In today's recipe, it's not a dominant flavor, but it's the sun around which the orzo, onions, lemon and cauliflower revolve.

Creamy Baked Orzo with cauliflower, onions and mustard

You will need a 25cm x 30cm (or approx.) baking dish for the orzo and a large baking sheet. oven (or two smaller ones) for roasting cauliflower. Not all vegetable broths are suitable for vegans, so don't forget to check the list of ingredients.

Preparation 10 minCooking 1 hourServes 4

6 tablespoons of olive oil 2 red onions, peeled and finely chopped salt and black pepper 1 kg of leafless cauliflower (800 g net) 5 cloves of garlic, skin on and left whole 1 lemon, halved 400ml vegetable stock (made with 1 stock cube and 400ml water) 250ml vegan liquid cream2 tbsp dijon mustard 300g orzoFine sea salt and black pepper1 handful of fresh parsley, very finely chopped a large baking sheet (or two medium ones), ideally with reusable baking sheets.

Put three tablespoons of olive oil in a skillet over medium heat. When the oil is hot, add the onions and three-quarters of a teaspoon of salt, sauté, stirring occasionally, for 20 minutes, until soft, reduced and caramelized , then remove from the heat.

While the onion is cooking, break the cauliflower into 3 cm pieces. Place them on the tray(s) with the whole garlic cloves and one of the lemon halves, drizzle with the remaining three tablespoons of oil and sprinkle over half a teaspoon of salt and a few pepper mill grains. Mix gently with your hands to coat, then spread in a single layer, so the pieces don't touch each other (they will sweat otherwise). Bake for 15 minutes, then remove and let cool. Lower the oven to 210 C (190 C fan)/410 F/gas 6½.

Using a fork, whisk the cream and mustard into the broth .

Now assemble the oven. Put the orzo in a 25cm x 30cm baking dish, add the onions and toss to coat all the pasta grains in the oil. Add the roasted cauliflower pieces. Squeeze the garlic flesh out of the skins (discard the latter), then chop it and add it to the dish. Squeeze the juice from the cooked half lemon over it, then pour the broth over it and mix very well. Bake for 10 minutes, then stir and return to the oven for another 15 minutes, until the orzo is tender.

Sprinkle a handful of finely chopped parsley over the pasta and serve with the remaining half lemon cut into wedges, to squeeze on top.