Easy Cook

Cauliflowe­r, squash & orzo gratin

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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

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