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a pan of baked orzo with herbs on top.

Vegan Baked Orzo with Cauliflower and Chickpeas

Paula Hingley
This Vegan Baked Orzo with Cauliflower and Chickpeas is quick to make, satisfying to eat, and is perfect hot or cold. What more can you ask for?
4.29 from 7 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinners
Servings 4 -6
Calories 516 kcal


  • 400 grams cauliflower
  • 150 grams dried orzo pasta
  • 500 milliliters vegetable stock see recipe notes
  • 400 grams cooked chickpeas 1 large can
  • 1 small onion
  • 2 tablespoons ginger
  • 4 cloves garlic
  • 2 teaspoons ground coriander
  • 3 tablespoons olive oil
  • 3 tablespoons tomato paste
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 40 grams raisins 1/4 cup
  • 40 grams chopped almonds
  • 2 tablespoons chopped fresh herbs


  • Place a large, high-sided oven-proof pan in the oven and preheat to 500 degrees or as hot as it will go.
  • Roughly chop the cauliflower and onion and add them to a medium-sized bowl. Mince or grate the ginger and garlic, and add to the bowl along with the tomato paste, salt, olive oil, ground coriander, and chili flakes. Toss well to combine.
  • When the oven and the pan are hot, remove the pan from the oven and dump the cauliflower mixture into the pan. Place the pan back in the oven, and roast the cauliflower mixture for 10-15 minutes or until the cauliflower begins to brown on the edges.
  • Remove the roasted cauliflower mixture from the oven, and add the raw orzo, chickpeas, raisins, and stock to the pan. Stir to combine and taste for seasoning. The liquid should be a touch salty, but it will become less salty as the orzo absorbs the liquid.
  • Cover the pan tightly, return to the oven, and reduce the oven temperature to 375. Cook, covered for 20 minutes.
  • After 20 minutes, remove the lid and cook for an additional 10 minutes.
  • At this point, the orzo should be fully cooked and the liquid should be absorbed. Sprinkle the top with the chopped nuts and herbs and enjoy.


This recipe is great with any kind of stock you like. To keep it vegan/vegetarian, use vegetable stock. If you prefer chicken stock, use that. This recipe is based on Better Than Boullion brand stock concentrate which contains salt. If you're using low-sodium or homemade stock, you may need to add additional salt to the recipe.


Calories: 516kcalCarbohydrates: 72.2gProtein: 19gFat: 20.5gSaturated Fat: 3.4gCholesterol: 27mgSodium: 1004mgPotassium: 1036mgFiber: 13.5gSugar: 17gCalcium: 140mgIron: 6mg
Keyword pasta
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