Often, one ingredient in a dish will do quite a lot of heavy lifting, both boosting flavour or permitting different components to shine. If we’re handing out awards, salt takes first place however, for me, dijon mustard isn’t too far behind. It all the time provides sass, tanginess and oomph to something it touches, and with out being abrasively scorching or spicy. In immediately’s recipe, it’s not a dominant flavour, however it’s the solar round which orzo, onions, lemon and cauliflower revolve.
Creamy baked orzo with cauliflower, onions and mustard
You’ll want a 25cm x 30cm (or thereabouts) baking dish for the orzo and a big oven tray (or two smaller ones) for roasting the cauliflower. Not all vegetable inventory is appropriate for vegans, so bear in mind to test the components record.
Prep 10 min
Cook dinner 1 hr
Serves 4
6 tbsp olive oil
2 purple onions, peeled and thinly sliced
Salt and black pepper
1kg cauliflower, leaves eliminated (800g web)
5 garlic cloves, pores and skin on and left entire
1 lemon, halved
400ml vegetable inventory (made with 1 inventory dice and 400ml water)
250ml vegan single cream
2 tbsp dijon mustard
300g orzo
Advantageous sea salt and black pepper
1 handful recent parsley, very finely chopped
Warmth the oven to 240C (220C fan)/475F/gasoline 9 and line a big oven tray (or two medium ones), ideally with reusable baking sheets.
Put three tablespoons of the olive oil in a frying pan over a medium warmth. When the oil is scorching, add the onions and three-quarters of a teaspoon of salt, fry, stirring often, for 20 minutes, till comfortable, lowered and caramelised, then take off the warmth.
Whereas the onion is cooking, break the cauliflower into 3cm items. Pop these on to the tray(s) with the entire garlic cloves and one of many lemon halves, drizzle with the remaining three tablespoons of oil and sprinkle over half a teaspoon of salt and some grinds of the pepper mill. Combine gently together with your fingers to coat, then unfold out right into a single layer, so the items are usually not touching (they’ll sweat, in any other case). Bake for quarter-hour, then take away and depart to chill. Flip down the oven to 210C (190C fan)/410F/gasoline 6½.
Utilizing a fork, whisk the cream and mustard into the inventory.
Now assemble the bake. Put the orzo in a 25cm x 30cm baking dish, add the onions and toss to coat all of the pasta grains in oil. Add the items of roast cauliflower. Squeeze the garlic flesh out of the skins (discard the latter), then chop and add to the dish. Squeeze over the juice of the baked half-lemon, then pour the inventory excessive and blend very well. Bake for 10 minutes, then stir and return to the oven for quarter-hour, till the orzo is tender.
Scatter a handful of finely chopped parsley over the pasta and serve with the remaining half-lemon lower into wedges, for squeezing on high.
