The Ultimate Weeknight Hack: Creamy Broccoli, Cauliflower & Cheese 'Orzotto'

Name: Creamy Broccoli, Cauliflower & Cheese 'Orzotto'
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 150g orzo pasta; 1/2 small head broccoli, broken into small florets; 1/2 small head cauliflower, broken into small florets; 1 tbsp olive oil; 1 onion, finely chopped; 2 cloves garlic, minced; 500ml vegetable broth; 100g mature cheddar cheese, grated; Salt and freshly ground black pepper, to taste

^{Published on April 7th, 2026}

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Intermediate

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If there’s one thing we love more than a rich, comforting bowl of pasta, it’s a recipe that delivers maximum flavour with minimal effort.

Today, we are sharing a genius weeknight dinner hack that will completely change how you look at the supermarket deli aisle. We are transforming a simple, pre-made cauliflower and broccoli cheese gratin into a luxurious, velvety "orzotto" (orzo cooked to a creamy, risotto-like consistency).

By simmering the gratin in stock and blending it into a silky sauce, you get all the deep, savoury flavours of a slow-cooked meal in under 20 minutes. Finished with a bright squeeze of lemon and a crispy, herby panko topping for that essential crunch, this is comfort food operating at its absolute peak.

Ingredients

30g panko breadcrumbs
2 tbsp olive oil
2 tbsp fresh flat-leaf parsley, finely chopped
150ml chicken stock (swap for vegetable stock to make it vegetarian!)
420g pack premium Cauliflower & Broccoli Three Cheese Gratin (store-bought)
180g dried orzo pasta
½ lemon, juiced

Instructions

Put the panko breadcrumbs and olive oil in a large frying pan and set it over a medium-low heat. Toast gently for 2-3 minutes, stirring frequently, until the breadcrumbs are deeply golden and crispy. Season with a pinch of salt and pepper, then transfer to a small bowl and stir through the chopped parsley. Set aside.
Wipe out the frying pan you just used and place it back on the stove. Pour in the chicken stock and add the store-bought cauliflower and broccoli gratin. Set the heat to medium and bring the mixture to a gentle simmer. Let it cook down for 10-15 minutes until the vegetables are incredibly soft and tender.
While your veg is simmering away, bring a large pan of generously salted water to a rolling boil over high heat. Add the orzo and cook for 9-10 minutes until perfectly al dente. Crucial step: Before you drain the pasta, scoop out and reserve a mugful of the starchy pasta water. Drain the orzo and set aside.
Remove your gratin mixture from the heat. Using a stick blender right in the pan (or carefully transferring the mixture to an upright blender), whizz the sauce until it's just smooth. Don't worry if there's still a little bit of texture—that adds character to the final dish!
Pour the cooked orzo into your creamy, blended sauce. Toss everything together, adding a splash of your reserved starchy pasta water bit by bit until you reach a beautifully thick, glossy consistency.
Stir through the fresh lemon juice—this acidity perfectly cuts through the richness of the cheese. Divide the creamy orzotto between warm bowls and top generously with your herby, crispy panko breadcrumbs.

Enjoy immediately!