Ingredients
- 1/2 head Cauliflower
- 3 cups Pumpkin peeled and chopped
- 3 tbsp Coconut Oil melted
- 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
Serving Size
154 g
Amount per Serving
Calories
140
% Daily Value*
Fat
11
g
17
%
Saturated Fat
6
g
38
%
Sodium
320
mg
14
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
3
g
6
%
Vitamin A
5000
IU
100
%
Vitamin C
57.8
mg
70
%
Calcium
40
mg
4
%
Iron
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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
