Ingredients
Scale
- 1 lb orzo
- 4 cups vegetable broth
- 6 cloves garlic, minced
- 1 tbsp italian seasoning
- 1 tsp smoked paprika
- ¼ tsp each salt and ground black pepper
- 1 8-oz block cream cheese
- 1 medium head cauliflower, cut into bite-sized pieces
- 1 15-oz can butter beans, drained
- ½ cup finely grated parmesan
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a large casserole dish.
- In the prepared dish, combine orzo, vegetable broth, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper. Stir well. Place the cream cheese block in the center of the mixture and cover tightly with aluminum foil.
- Bake for 10 to 15 minutes until the mixture is hot and the cream cheese has softened.
- Stir the mixture to incorporate the cream cheese, adding the cauliflower and drained butter beans. Cover again and return to the oven for an additional 25 to 30 minutes until the cauliflower is tender and the orzo is soft. Check for seasoning and add more salt if needed.
- Sprinkle the top with grated parmesan, allowing it to melt slightly before serving warm, paired with crusty bread.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, consider adding other vegetables such as spinach or bell peppers.
You can substitute orzo with any similar pasta if preferred.
Ensure to use freshly grated parmesan for the best melting texture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg