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
Est. added sugars 0
How to Make It
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.