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!
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?
I decided to keep this dish vegetarian, however, it pairs well with chicken, shrimp, chicken sausage, etc.!
PrintOne Pot Cauliflower Leek Orzo
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 3-4 1x
Ingredients
- 2 T butter
- 2–3 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
- 3–4 handfuls of spinach
- 2 T fresh parsley, for serving, optional
Instructions
- 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.
- Add dried orzo and garlic to skillet and stir around. Let orzo toast and garlic become fragrant for 60 seconds or so.
- 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.
- When orzo is nice and creamy, stir in lemon juice, parmesan, and spinach. Toss around until spinach is slightly wilted and cheese melty.
- Serve in bowls with fresh parsley, enjoy!
Notes:
*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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