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
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!
*I do 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 to achieve the proper flavor.