caesar roasted broccoli with orzo
Broccoli florets roasted in leftover Caesar dressing are tossed with whole wheat orzo for a quick and easy dinner.
Servings 4 -6
Ingredients
- 2 heads broccoli broken into florets 4 cups florets
- 4 tablespoon leftover Caesar dressing*
- 450 g / 1lb whole wheat orzo
- ¼ cup almonds roughly chopped
- extra dressing and Parmesan to serve
Instructions
- Preheat your oven to 200°C / 400°F.
- In a bowl, toss the broccoli florets with 4 tablespoon leftover Caesar dressing, using your hands if need be to ensure the broccoli is evenly coated.
- Spread the broccoli on a baking sheet and roast for about 20 minutes. The broccoli should have some golden and crispy bits, but should still be a bit toothsome, not mushy.
- While the broccoli is roasting, set a pot of water over high heat and bring it to the boil. Salt generously, then add the orzo. Cook for about 5-7 minutes, or according to package instructions, until orzo is al dente. Drain well, and transfer the orzo to the same bowl that the broccoli was tossed in previously.
- Add the roasted broccoli and chopped almonds to the orzo, and toss to combine. Taste, and season with a bit more Caesar dressing if needed.
- Serve hot, cold, or room temperature, garnished with slivers of Parmesan.
Notes
*Not all Caesar dressing is created equal! This recipe uses an egg-free fish-free lightened up Caesar dressing, which you can find the recipe for by searching 'Kale Caesar with Roasted Chickpeas' on www.heynutritionlady.com
This dish is really lovely topped with a poached for fried egg for some added protein.