Charred cauliflower, lemon and capers with orzo

• cauliflower↗½

  separated into florets, stem diced

• olive oil↗2 tsp tsp
• orzo↗100g g
• capers↗2 tsp tsp

  drained and rinsed

• small garlic clove↗1

  chopped

• lemon↗½

  zest and juice

• low‑sodium vegetable broth↗100ml ml

  (check if it's vegan, if needed)

• arugula↗жменька pinch

  for serving

Step-by-step instructions

1. 1

   Preheat the grill to high heat. Toss the cauliflower with half the oil and some seasonings. Spread it on a tray and grill for 15–20 minutes until golden, slightly charred and tender.

2. 2

   Meanwhile, cook the orzo in a pot of boiling salted water for 8 minutes, or until al dente. Drain.

3. 3

   Heat the remaining oil in a skillet and sauté the capers and garlic until golden. Add the orzo, cauliflower, lemon zest and juice, and the low‑sodium vegetable broth. Simmer for 1 minute, then transfer half to a bowl and top with arugula. Let the leftovers cool for a lunchbox, see the tip below.