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Orzo with Curried Cauliflower and Mint 

Photo: Victor Protasio; Styling: Paige Hicks

Total time 20 mins

Serves 4 (serving size: 1/2 cup)

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. 


  • 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

Nutrition 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

How to Make It

  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.