Cauliflower, Pumpkin and Orzo Gratin

• orzo↗300g g
• mascarpone↗4 tbsp tbsp
• grated parmesan75g g

  (or vegetarian alternative)

• almond pieces↗2 tbsp tbsp
• panko breadcrumbs↗2 tbsp tbsp
• cauliflower↗1

  divided into florets, stem cut into cubes

• large butternut pumpkin↗½

  cut into cubes

• oil1 tbsp tbsp

Step-by-step instructions

1. 1

   For the base, preheat the oven to 180°C/160°C with convection/gas 4. Toss the cauliflower and pumpkin with oil and spread them on a large tray. Bake for 25 minutes, or until tender. If you are preparing the base ahead of time, you can let it cool and then freeze it in an airtight container for up to a month. (Fully thaw before using in the next step.)

2. 2

   Preheat the oven to 180°C/160°C with convection/gas 4. Cook the orzo according to the package instructions and drain. Return it to the pot and add the mascarpone and almost all of the grated parmesan.

3. 3

   Coarsely chop the roasted cauliflower and pumpkin and add them to the orzo. Transfer to a baking dish, sprinkle with almond pieces and panko breadcrumbs, as well as the remaining parmesan. Bake for 20 minutes, or until the top is browned and slightly crisp.