Roasted Cauliflower and Pumpkin Orzo Toss
Nov 16, 2015
Roasted Cauliflower and Pumpkin Orzo Toss
This combination brings out the earthy sweet flavour of cauliflower and pumpkin. Together with orzo this can be a new side dish or salad to enjoy at your next family get together. Add roast chicken to the dish for a hearty lunch leftover.
Ingredients
- 1/2 head Cauliflower
- 3 cups Pumpkin peeled and chopped
- 3 tbsp Coconut Oil melted
- 1/4 cup Fresh Cilantro chopped and divided
- 3 cloves Garlic minced
- 1/4 tsp Each Salt and Pepper
- 1 cup Orzo or Other Small Pasta
- 1/4 cup Sesame Seeds toasted
- 2 tbsp Each Rice Vinegar and Sodium Reduced Soy Sauce
- 1 tbsp Sesame Oil
Instructions
- Break up cauliflower into small florets and place in large bowl. Add pumpkin, coconut oil, 2 tbsp (30 mL) of the cilantro, garlic, salt and pepper. Toss to coat well and spread onto parchment paper lined baking sheet. Roast in 400 F (200 C) oven for about 25 minutes or until tender and golden.
- Meanwhile, in a pot of boiling salted water; cook orzo for about 6 minutes or until al dente. Drain well and set aside.
- In a small bowl, whisk together sesame seeds, vinegar, oil and soy sauce.
- Scrape vegetables into large bowl and add orzo. Drizzle with dressing and add remaining cilantro. Toss well to combine before serving warm.
Notes
Tip: This can also be served at room temperature or refrigerated for up to 2 days and served with a slight chill.
Recipe developed by Emily Richards
Nutrition
Serving: 154gCalories: 140kcalCarbohydrates: 8gProtein: 3gFat: 11gSaturated Fat: 6gSodium: 320mgFiber: 2gSugar: 3gVitamin A: 5000IUVitamin C: 57.8mgCalcium: 40mgIron: 1.1mg
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