Roasted Cauliflower over Orzo & Pesto

Servings: 4-6



  • 1 Cup Orzo, uncooked
  • 1 tsp Kosher Salt
  • 2 TBSP Store-Bought Green Pesto
  • *14 oz Can White Kidney Beans, drained
  • Large Head Cauliflower
  • 1⁄4 Cup Extra-Virgin Olive Oil
  • 1 TBSP Bistro Blend


  • Handful of arugula or minced parsley for garnish
  • Any large white bean will work if you can’t find white kidney beans
Roasted Cauliflower over Orzo & Pesto


Step 1:

Preheat oven to 400 degrees F.

Step 2:

Cook orzo according to package instructions. Drain and toss with 2 TBSP store- bought green pesto, 1 tsp Kosher salt and white kidney beans. Set aside.

Step 3:

Remove leaves and cut cauliflower in half from top to bottom.

Step 4:

Cut into 3⁄4 “ “steaks”. It’s okay if some pieces come apart, you can still roast them.

Step 5:

On a sheet pan, coat steaks with olive oil and 1 TBSP Bistro Blend. Use your hands or a pastry brush to make sure they are coated well with oil and seasoning.

Step 6:

Roast in oven for 10-15 minutes or until they are just tender and slightly browned.

Step 7:

Serve each steak over a bed of orzo and beans.