Italian Roasted Cauliflower Orzo Salad | With Crispy Almonds
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45 min
Quick
Kifli Kukták
Könnyű, mégis tartalmas mediterrán főételsaláta pirított orzo tésztával, fűszeres sült karfiollal, napérlelte aszalt paradicsommal, friss rukkolával és aranyszínű mandulaforgáccsal. A selymes citromos öntet és a forgácsolt parmezán teszi felejthetetlenné.
Preparation method
Preparing the vegetables and orzo
Preheat the oven to 200 °C (180 °C fan). Cut the cauliflower into smaller, bite-sized florets, then toss with 2 tablespoons of extra virgin olive oil, finely crushed garlic, a pinch of chili flakes, salt, and freshly ground black pepper. Spread out on a baking tray lined with baking paper and roast for 25-30 minutes until the edges are caramelized and roasted golden brown.
Meanwhile, bring a generous pot of salted water to a boil. Add the orzo pasta and cook according to package instructions for about 8-9 minutes until al dente (pleasantly firm to the bite). Drain, rinse with lukewarm water, and drain thoroughly.
Toasting and preparing the dressing
In a dry skillet over medium heat, toast the flaked almonds for 2-3 minutes, shaking constantly, until fragrant and golden brown. Immediately transfer to a small bowl so they do not burn from the heat of the pan.
Chef's tip
The salad is also great packed for lunch the next day; if preparing in advance, mix in the arugula and almonds just before serving to maintain their freshness and crunch.
You can also add 1-2 teaspoons of oil from the sun-dried tomatoes to the dressing for a deeper, more intense Mediterranean aroma.
Ingredients
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