Ingredients
- 1/2 head Cauliflower
- 3 cups Pumpkin peeled and chopped
- 3 tbsp Olive Oil
- 1/4 cup Fresh Cilantro chopped and divided
- 3 cloves Garlic minced
- 1/4 tsp Each Salt and Pepper
- 1 cup Orzo or Other Small Pasta
- 1/4 cup Sesame Seeds toasted
- 2 tbsp Each Rice Vinegar and Sodium Reduced Soy Sauce
- 1 tbsp Sesame Oil
Instructions
- Break up cauliflower into small florets and place in large bowl. Add pumpkin, coconut oil, 2 tbsp (30 mL) of the cilantro, garlic, salt and pepper. Toss to coat well and spread onto parchment paper lined baking sheet. Roast in 400 F (200 C) oven for about 25 minutes or until tender and golden.
- Meanwhile, in a pot of boiling salted water; cook orzo for about 6 minutes or until al dente. Drain well and set aside.
- In a small bowl, whisk together sesame seeds, vinegar, oil and soy sauce.
- Scrape vegetables into large bowl and add orzo. Drizzle with dressing and add remaining cilantro. Toss well to combine before serving warm.
Nutrition Facts
Roasted Cauliflower and Pumpkin Orzo Toss
Per
154 g
Calories
140
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Carbohydrates
8
g
3
%
Fibre
2
g
8
%
Sugars
3
g
3
%
Protein
3
g
6
%
Sodium
320
mg
14
%
Vitamin A
5000
IU
100
%
Vitamin C
57.8
mg
70
%
Calcium
40
mg
4
%
Iron
1.1
mg
6
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Tip: This can also be served at room temperature or refrigerated for up to 2 days and served with a slight chill.
Recipe developed by Emily Richards
