One Pot Cauliflower Leek Orzo

Incredibly delicious One Pot Cauliflower Leek Orzo!! This super simple orzo dish is made in just one pot, in under 30 minutes, and perfect for the whole family!

One Pot Cauliflower Leek Orzo

I made this One Pot Cauliflower Leek Orzo on a whim last week and it turned out so incredibly delicious that I knew it needed to be on the blog. I’ve always loved Cauliflower and Leeks together, and I obviously really love orzo too, so why not combine the two?

One Pot Cauliflower Leek Orzo

I decided to keep this dish vegetarian, however, it pairs well with chicken, shrimp, chicken sausage, etc.!


One Pot Cauliflower Leek Orzo

One Pot Cauliflower Leek Orzo
  • Author: Lindsay Cola (Tippens)
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 3-4 1x


  • 2 T butter
  • 23 T olive oil
  • 1 small head of cauliflower, cut into bite sized florets (about 4 cups)
  • 2 leeks, white and light green parts only, sliced in half lengthwise and then into thin half moons
  • 1 shallot, minced
  • 6 cloves garlic, minced
  • 1 1/2 c dried orzo
  • 3 1/2 c veggie or chicken broth, more as needed
  • 2 T sherry cooking wine (you could sub a dry white wine if you don’t have sherry *see notes)
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • Salt and pepper, to taste
  • Juice of 1/2 lemon
  • 1/2 c parmesan or Italian cheese blend
  • 34 handfuls of spinach
  • 2 T fresh parsley, for serving, optional 


  1. Add 2 T butter and 2 T olive oil to a large skillet over medium high heat.  Add cauliflower, leeks, and shallots and cook for 5-7 minutes, until cauliflower is starting to soften.  
  2. Add dried orzo and garlic to skillet and stir around.  Let orzo toast and garlic become fragrant for 60 seconds or so.  
  3. Pour in broth, sherry, and spices; bring to a boil, then reduce heat, cover and simmer for about 10-12 minutes, stirring frequently so it doesn’t stick to the bottom, until orzo is cooked. You may need to add another 1/2-1 c broth if it absorbs super quickly and you still need liquid to cook orzo. 
  4. When orzo is nice and creamy, stir in lemon juice, parmesan, and spinach. Toss around until spinach is slightly wilted and cheese melty.  
  5. Serve in bowls with fresh parsley, enjoy! 


*I do very much prefer this recipe made with Sherry cooking wine, however if you don’t have it and are subbing white wine instead, I would add an additional Tablespoon of wine (more as needed) to achieve the proper flavor.  

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  • Reply
    February 11, 2021 at 11:19 am

    This was such an easy meal, and I loved that it was all made in one pot. I didn’t have orzo and subbed regular rice and it worked perfect. So so delicious!

    • Reply
      Lindsay Cola (Tippens)
      February 11, 2021 at 11:27 am

      Hi Karleigh!! Thank you so much for sharing, makes me so happy to hear. I’ll have to try with rice sometime, sounds amazing!

  • Reply
    February 20, 2021 at 5:35 pm

    I will try this wonderful dish as soon as I can.

    • Reply
      Lindsay Cola (Tippens)
      March 1, 2021 at 3:07 pm

      Oh yay! I hope you love it! I actually just made it again for the week because it’s so delicious!

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