Creamy Tarragon Pesto Orzo With Cheesy Crunchy Cauliflower

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Add your cauliflower florets, panko breadcrumbs and grated Italian hard cheese to a large bowl with a generous drizzle of olive oil and give everything a good mix up – this is your cheesy coated cauliflower

Add the cheesy coated cauliflower to a baking paper-lined baking tray (or two!) with a little salt and pepper and put in the oven for 20-22 min or until the cauliflower is tender and the breadcrumbs are golden – this is your cheesey crunchy cauliflower

While the cauliflower cooks, add your orzo to a pot of boiled water and bring to the boil over a high heat

Cook the orzo for 6-8 min or until cooked with a slight bite

Once done, drain the orzo and return to the pot, reserving a cup of starchy pasta water

Wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt

Chop your basil finely, including the stalks

Once the cauliflower is nearly ready, return the orzo to a low heat

Add your vegetable stock mix and soft cheese and stir it all together

Add your parsley & tarragon pesto, wilted spinach and half the chopped basil (save the rest for later!) with a pinch of salt and pepper

Give everything a good mix up – this is your creamy tarragon pesto orzo

Tip: Add a splash of the reserved starchy pasta water if it is looking a little dry