Orzo with Curried Cauliflower and Mint 

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Orzo with Curried Cauliflower and MintRecipe

Photo: Victor Protasio; Styling: Paige Hicks

The orzo and cauliflower act as a blank canvas perfect for the curry powder and mint to showcase their flavors. This pasta salad side dish pairs great with grilled protein and can stand alone for a hot or cold lunch. Using the recipe as a base, add any vegetables of your choosing such as zucchini, onions, eggplant and fresh herbs to brighten your pasta salad. Toasted nuts are also a great addition and add a new texture. Serve this side with our Lemon-Tarragon Grilled Pork Chops for a full meal. 

Serves 4 (serving size: 1/2 cup)


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2 tablespoons extra-virgin olive oil
1 1/2 cups cauliflower florets
1 cup uncooked whole-wheat orzo (rice-shaped pasta)
1 teaspoon Madras curry powder
2 cups unsalted chicken stock
1/2 teaspoon kosher salt
1/4 cup chopped fresh mint
4 lime wedges


Total: 20 Minutes

1. Heat olive oil in a large skillet over medium-high. Add cauliflower florets to pan; cook 3 minutes, stirring occasionally. Remove cauliflower from pan. Add orzo and curry powder; cook 2 minutes, stirring occasionally. Add chicken stock and salt; bring to a boil. Boil 10 minutes or until liquid is absorbed. Remove from heat. Stir in cauliflower and mint. Serve with lime wedges.

Created date

July 2016

Nutritional Information

Calories 233
Fat 7.7 g
Satfat 1 g
Monofat 5 g
Polyfat 0.7 g
Protein 9 g
Carbohydrate 33 g
Fiber 8 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 318 mg
Calcium 25 mg
Est. Added Sugars 0
Sugars 1