Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Yield 6 people

Ingredients

  • 1/2 head Cauliflower
  • 3 cups Pumpkin peeled and chopped
  • 3 tbsp Olive Oil
  • 1/4 cup Fresh Cilantro chopped and divided
  • 3 cloves Garlic minced
  • 1/4 tsp Each Salt and Pepper
  • 1 cup Orzo or Other Small Pasta
  • 1/4 cup Sesame Seeds toasted
  • 2 tbsp Each Rice Vinegar and Sodium Reduced Soy Sauce
  • 1 tbsp Sesame Oil

Instructions

  • Break up cauliflower into small florets and place in large bowl. Add pumpkin, coconut oil, 2 tbsp (30 mL) of the cilantro, garlic, salt and pepper. Toss to coat well and spread onto parchment paper lined baking sheet. Roast in 400 F (200 C) oven for about 25 minutes or until tender and golden.
  • Meanwhile, in a pot of boiling salted water; cook orzo for about 6 minutes or until al dente. Drain well and set aside.
  • In a small bowl, whisk together sesame seeds, vinegar, oil and soy sauce.
  • Scrape vegetables into large bowl and add orzo. Drizzle with dressing and add remaining cilantro. Toss well to combine before serving warm.
Estimated Cost Per Serving:
Nutrition Facts
Roasted Cauliflower and Pumpkin Orzo Toss
Per
 
154 g
Calories
140
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
1
g
6
%
Carbohydrates
 
8
g
3
%
Fibre
 
2
g
8
%
Sugars
 
3
g
3
%
Protein
 
3
g
6
%
Sodium
 
320
mg
14
%
Vitamin A
 
5000
IU
100
%
Vitamin C
 
57.8
mg
70
%
Calcium
 
40
mg
4
%
Iron
 
1.1
mg
6
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Tip: This can also be served at room temperature or refrigerated for up to 2 days and served with a slight chill.
Recipe developed by Emily Richards

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