Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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. 

Adam Hickman
Recipe by Cooking Light September 2016

Gallery

Credit: Victor Protasio; Styling: Paige Hicks

Recipe Summary

total:
20 mins
Yield:
Serves 4 (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

233 calories; fat 7.7g; saturated fat 1g; mono fat 5g; poly fat 0.7g; protein 9g; carbohydrates 33g; fiber 8g; iron 1mg; sodium 318mg; calcium 25mg.
Advertisement