Warm orzo salad with roasted cauliflower and hazelnuts
(0)
35 min
Quick
Sezamo
O salată toscană călduță și generoasă, unde pastele orzo al dente se întâlnesc cu buchețelele de conopidă rumenită la cuptor, pecorino aromat și alune de pădure crocante. O combinație rafinată de toamnă, plină de textură și savoare mediteraneană veritabilă.
Ingredients
Preparation method
Roasting the cauliflower and hazelnuts
Preheat the oven to 200°C. Break the cauliflower into small florets, arrange them on a baking sheet lined with baking paper, drizzle with half of the olive oil, a pinch of sea salt, and freshly ground black pepper. Roast the cauliflower for 20-25 minutes, until browned and slightly crispy at the edges.
Meanwhile, lightly toast the hazelnuts in a dry pan for 3-4 minutes over medium heat until fragrant. Let them cool slightly and coarsely chop them.
Cooking the orzo pasta and assembly
Cook the orzo pasta in boiling salted water for 8-9 minutes, according to the package instructions, until al dente. Drain well and transfer to a large serving bowl.
Chef's tip
For an even richer flavor, grate some of the pecorino directly over the warm orzo pasta so it melts subtly, and add the rest as shavings at the end.
The salad is delicious both warm and at room temperature, making it perfect for an elegant lunch at the office.
50 min
Quick
