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Cauliflower and Orzo

Chef's notes

This is another great side dish made with orzo (rice shaped pasta), chicken broth and cauliflower. Flavor is enhanced with grated parmigiana cheese. The addition of cream cheese also gives this dish an unusually smooth consistency.

The picture to the left shows it served with baked chicken, stuffed with ham and provolone cheese.

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Cauliflower and Orzo

Ingredients

1 pound frozen cauliflower flowerets
Peter's garlic oil or plain olive oil
32oz. box of chicken broth
1 pound orzo
1 tablespoon butter
1 teaspoon Tuscany seasoning
4oz. cream cheese
1/4 cup grated or 3/4 cup shredded parmigiana cheese

Instructions

Brown the cauliflower in olive oil and Tuscany seasoning in a larger pot. Remove to a holding bowl.
Add most of the chicken broth to the same pot. Once it boils, mix in the orzo. When it reaches a simmer, lower the heat to maintain. Cover the pan slightly ajar.
Stir frequently. Add any remaining chicken broth and water if more liquid is needed. Cook until orzo is al dente, about 10 minutes.
Stir in the butter and cream cheese until well incorporated. Mix in cauliflower and parmigiana cheese.
Test for seasoning and more grated cheese if desired.

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