One Pot Cauliflower Leek Orzo

One Pot Cauliflower Leek Orzo

5 from 1 reviews




  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 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.  

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