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Homemade Roasted Cauliflower, Feta, and Orzo Salad photo

Roasted Cauliflower, Feta, and Orzo Salad

This Roasted Cauliflower, Feta, and Orzo Salad is a flavor-packed delight! Enjoy it warm or cold for a nutritious meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1 small head cauliflower broken into small florets (about 5 cups)
  • 4 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup orzo pasta
  • 1/4 cup red onion thinly sliced
  • 1 cup feta cheese crumbled
  • 2/3 cup dried cherries
  • 4 cups baby spinach
For the Dressing:
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • Kosher salt and black pepper to taste

Equipment

  • Large baking sheet
  • Medium Pot
  • Mixing Bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

Cooking Instructions
  1. Step 1: Preheat your oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, minced garlic, kosher salt, and black pepper until well coated. Spread the cauliflower evenly on a large baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the florets are golden brown and tender. Stir halfway through roasting to ensure even cooking.
  2. Step 2: While the cauliflower is roasting, bring a medium pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the orzo and rinse under cold water to stop the cooking process. Set aside.
  3. Step 3: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, honey, Dijon mustard, and a pinch of salt and pepper. Adjust the seasoning to taste.
  4. Step 4: In a large mixing bowl, combine the roasted cauliflower, cooked orzo, sliced red onion, crumbled feta cheese, dried cherries, and baby spinach. Drizzle the dressing over the top and toss gently to combine, ensuring all ingredients are well coated.
  5. Step 5: This salad can be served warm or chilled. If you're serving it later, cover it and refrigerate until ready to serve.

Notes

  • For best flavor, serve fresh but can be refrigerated for up to 3 days.
  • Feel free to add other roasted vegetables like bell peppers or zucchini.
  • This salad is great for meal prep; just add spinach right before serving.