Six-Ingredient Cauliflower Orzo

Preheat the oven to 220°C. Peel the leaves from the cauliflower and remove the very tough spines, keeping any smaller leaves intact.

Break the cauliflower down into medium-sized pieces and drizzle with a little olive oil and season with salt and pepper.

Place the cauliflower florets in a large, deep baking tray or cast iron pan with a lid (or you can use a deep tray and cover with foil). Roast the cauliflower (uncovered) for 15-18 mins at 220°C until starting to brown, tossing halfway.

While the cauliflower is cooking roast the leaves on a small baking tray for 6-8 mins or until crispy and set aside. Once the cauliflower and leaves are out of the oven, turn it down to 190°C.

Meanwhile, slice one lemon into 0.5cm rounds.

Boil the kettle and measure out boiling water into a jug. Grate the garlic and add this and the stock cube plus 3 tbsp of olive oil into the jug and stir well.

Add the orzo, beans and stock to the pan or baking tray with the cauliflower and the juice of half a lemon. Stir well, cover, and bake for 10 mins.

After the 10 mins, take the pot out of the oven and stir again and then add the lemon slices on top. Cover and bake for further 10 mins, then 5 mins more with the lid off.

The orzo should be cooked through nicely, but if it's not and it's looking a little dry, add a splash of water and cook for another 5 mins. To finish, squeeze the other half of the lemon over the top and sprinkle the cauliflower leaves.