Cauliflower Piccata with Gruyere Orzo + Baby Spinach - Ends + Stems with Chef Alison

Ingredients

• 1 ⁄ 2 Onion (small dice)
• 4 Tablespoons Unsalted Butter (divided)
• 1 pound Orzo Pasta (1 typically sized box)
• 2 1 ⁄ 2 teaspoons Kosher Salt (divided)
• 1 teaspoon Garlic Powder (divided)
• 4 cups Vegetable Stock (divided)
• 1 ⁄ 2 cup Water
• 1 ⁄ 2 cup Gruyere (shredded)
• 1 head Cauliflower (look for a large one)
• 5 Tablespoons Extra Virgin Olive Oil (divided)
• 2 Tablespoons Flour
• 1 pound Baby Spinach
• 1 ⁄ 3 cup Capers (drained)
• 2 Lemons (1 zested and both juiced)
• 1 ⁄ 4 cup Fresh Parsley (chopped)