"When the going gets weird, the weird turn pro." Hunter S. Thompson

Baked orzo with cauliflower and dijon mustard

Serves 4

Ingredients

• 6 tbsp olive oil
• 2 red onions, thinly sliced
• 5 large garlic cloves, skin on, left whole
• 1Kg cauliflower, leaves removed (800g net)
• 1 lemon, halved
• 300ml double cream
• 500ml vegtable stock
• 300g orzo
• salt and freshly ground black pepper
• 1 handful fresh parsley, finely chopped

Method

You'll need a (roughly) 25cm x 30cm baking dish for the orzo and a large oven tray for the cauliflower.

1. Heat the oven to 240C (220C fan)/gas 9 and line a large oven tray with a baking sheet.
2. Put three table spoons of the olive oil in a frying pan over a medium heat. When the oil is hot, add the onions and three-quarters of a teaspoon of salt, fry, stirring occasionally, for 20 minutes, until soft, reduced and caramelised, then take off the heat.
3. While the onion is cooking, break the cauliflower into 3cm pieces. Pop these onto the tray with the whole garlic cloves and one of the lemon halves, drizzle with remaining three tablespoons of olive oil and sprinkle over salt and pepper. Mix gently, then spread into a single layer, so the pieces are not touching. Bake for 15 minutes, then remove and leave to cool. Turn down the oven to 210C (190C fan)/gas 6.5.
4. Using a fork, whisk the cream and mustard into the stock.
5. Now assemble the bake. Put the orzo in a 25cm x 30cm baking dish, add the onions and toss to coat all the pasta grains in oil. Add the pieces of roast cauliflower. Squeeze the garlic flesh out of the skins (discard the latter), then chop and add to the dish. Squeeze over the juice of the baked lemon, then pour the stock over the top and mix well. Cover tightly with foil and bake for 10 minutes. Remove the foil (I needed to add more water at this point) and bake for a further 15 minutes, until the orzo is tender.
6. Scatter parsley over the pasta and serve with the remaining half-lemon, cut into wedges, for squeezing on top.