Lemon Parmesan Cauliflower Orzo Skillet

A bright and simple meal-prep skillet with cauliflower, orzo, chickpeas, spinach, lemon, and Parmesan for an easy lunch that reheats well.

Lemon Parmesan Cauliflower Orzo Skillet
Prep time
10 min
Cook time
20 min
Yield
1 servings

Ingredients

  • 1 g Black Pepper
  • 180 g Cauliflower
  • 90 g Chickpeas
  • 5 g Fresh parsley
  • 5 g Garlic
  • 25 g Lemon
  • 12 g Olive oil
  • 70 g Orzo
  • 18 g Parmesan Cheese
  • 2 g Salt
  • 40 g Spinach
  • 250 g Vegetable broth
  • 50 g Yellow Onion

Instructions

  1. Cut the cauliflower into small bite-size pieces, finely chop the onion and garlic, and rinse the chickpeas.
  2. Warm the olive oil in a large skillet over medium heat, then cook the onion for a few minutes until softened.
  3. Add the garlic, cauliflower, salt, and black pepper, then cook while stirring until the cauliflower starts to soften.
  4. Stir in the dry orzo, chickpeas, and vegetable broth, then bring to a gentle simmer.
  5. Cover and cook, stirring occasionally, until the orzo is tender and most of the broth is absorbed.
  6. Stir in the spinach until wilted, then remove the skillet from the heat.
  7. Add the Parmesan, lemon juice, and parsley, then mix until creamy and evenly combined.
  8. Let cool slightly, then transfer to a meal-prep container for refrigeration.