Cauliflower, squash & orzo gratin
Serves 4 Prep 10 mins Cook 30 mins n n n
300g orzo
4 tbsp mascarpone
75g grated parmesan (or vegetarian
alternative)
1 batch roast cauliflower & squash base 2 tbsp flaked almonds
2 tbsp panko or coarse dried
breadcrumbs
1 Heat oven to 180C/160C fan/gas 4. Cook the orzo following pack instructions, then drain. Tip back into the pan and stir in the mascarpone and nearly all the parmesan.
2 Roughly chop the cauliflower & squash base and stir it into the orzo. Tip the mixture into a dish, then sprinkle over the almonds and breadcrumbs and the remaining parmesan. Bake for 20 mins, or until the top browns and toasts a little.
PER SERVING 553 kcals, fat 31g, saturates 16g, carbs 39g, sugars 9g, fibre 7g, protein 25g, salt 0.5g