This Roasted Cauliflower, Feta, and Orzo Salad is the perfect blend of flavors and textures that will excite your taste buds and make your heart sing! With tender roasted cauliflower, creamy feta, and chewy orzo, this dish is not only delicious but also packs a nutritional punch. Whether you’re looking for a hearty side dish or a light main course, this salad is incredibly versatile and ideal for any occasion.
Why I Love This Recipe
There’s something magical about roasted vegetables, and cauliflower is no exception. When roasted, it develops a deep, nutty flavor that pairs beautifully with the tangy feta and sweet dried cherries in this salad. The orzo adds a delightful chewiness that makes each bite satisfying. Plus, it’s a one-bowl wonder that comes together quickly and is perfect for meal prep. I love that it can be served warm, at room temperature, or chilled, making it a fantastic choice for any meal throughout the week.
Ingredient Rundown
To create this vibrant Roasted Cauliflower, Feta, and Orzo Salad, gather the following ingredients:
- 1 small head cauliflower, broken into small florets (about 5 cups) – provides a hearty base.
- 4 tablespoons olive oil – enhances the flavor of the roasted cauliflower.
- 3 cloves garlic, minced – adds depth and aroma.
- 1 teaspoon kosher salt – essential for seasoning.
- 1/2 teaspoon freshly ground black pepper – for a hint of spice.
- 1 cup orzo pasta – the star of the salad that adds texture.
- 1/4 cup thinly sliced red onion – gives a sharp, fresh crunch.
- 1 cup crumbled feta cheese – adds creaminess and tang.
- 2/3 cup dried cherries – brings sweetness and a chewy texture.
- 4 cups baby spinach – for freshness and nutrition.
- 3 tablespoons extra-virgin olive oil – for dressing.
- 3 tablespoons fresh lemon juice – brightens up the whole dish.
- 1 teaspoon honey – balances acidity with a touch of sweetness.
- 1 teaspoon Dijon mustard – adds a bit of tang and depth.
- Kosher salt and black pepper, to taste – for adjusting seasoning.
Must-Have Equipment
To whip up this delightful salad, you’ll need the following equipment:
- Oven – for roasting the cauliflower.
- Baking sheet – to spread out the cauliflower florets.
- Large pot – for cooking the orzo pasta.
- Mixing bowl – to combine all the ingredients.
- Whisk – for mixing the dressing.
Roasted Cauliflower, Feta, and Orzo Salad: How It’s Done
Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). This high temperature will ensure that your cauliflower gets beautifully caramelized.
Step 2: Prepare the Cauliflower
In a large bowl, combine the cauliflower florets with 2 tablespoons of olive oil, minced garlic, kosher salt, and freshly ground black pepper. Toss everything together until the cauliflower is well coated.
Step 3: Roast the Cauliflower
Spread the seasoned cauliflower evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the florets are golden brown and tender. Stir halfway through to ensure even cooking.
Step 4: Cook the Orzo
While the cauliflower is roasting, bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain the orzo and rinse it briefly under cold water to stop the cooking process. Set aside.
Step 5: Prepare the Dressing
In a small mixing bowl, whisk together the extra-virgin olive oil, fresh lemon juice, honey, Dijon mustard, and a pinch of kosher salt and black pepper.
Step 6: Combine Ingredients
In a large mixing bowl, combine the roasted cauliflower, cooked orzo, thinly sliced red onion, crumbled feta cheese, dried cherries, and baby spinach. Drizzle the dressing over the salad and toss gently to combine all the ingredients.
Step 7: Serve and Enjoy
The Roasted Cauliflower, Feta, and Orzo Salad can be served warm, at room temperature, or chilled. It’s perfect for meal prep and can be stored in the refrigerator for a few days.
What to Use Instead
If you’re looking to customize this Roasted Cauliflower, Feta, and Orzo Salad, consider these alternatives:
- Quinoa instead of orzo for a gluten-free option.
- Goat cheese in place of feta for a different creamy texture.
- Chopped nuts like walnuts or almonds for added crunch.
- Fresh herbs, such as parsley or basil, for a burst of flavor.
Chef’s Rationale
This Roasted Cauliflower, Feta, and Orzo Salad is a perfect example of balance in a dish. The savory roasted cauliflower contrasts with the tangy feta, while the dried cherries add a touch of sweetness. The baby spinach brings freshness and nutrients, creating a well-rounded meal. Each ingredient serves a purpose, and together, they create a harmonious flavor profile that is both satisfying and nourishing.
Storage Pro Tips
To keep your Roasted Cauliflower, Feta, and Orzo Salad fresh, consider following these tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Keep the dressing separate until you’re ready to serve to prevent the salad from getting soggy.
- If you plan to meal prep, consider preparing the roasted cauliflower and orzo in advance and mixing the salad just before serving.
Common Qs About Roasted Cauliflower, Feta, and Orzo Salad
Can I use frozen cauliflower for this recipe?
While fresh cauliflower yields the best flavor and texture, you can use frozen cauliflower. Just make sure to thaw it completely and pat it dry before roasting to prevent excess moisture.
Is this salad suitable for meal prep?
Absolutely! This salad stores well in the refrigerator and can be made ahead of time. Just keep the dressing separate until serving for optimal freshness.
Can I add protein to this salad?
Yes! Grilled chicken, shrimp, or chickpeas would make excellent additions to boost the protein content of this Roasted Cauliflower, Feta, and Orzo Salad.
What can I serve with this salad?
This salad pairs wonderfully with grilled meats, such as chicken or lamb, or can be served as a light main dish on its own. For a complete meal, try it alongside Creamy Sundried Tomato Turkey Meatballs Over Orzo or Zesty Lemon Chicken Orzo Soup With Dill.
If you’re looking for more quick and delicious recipes, here are some ideas:
Serve & Enjoy
This Roasted Cauliflower, Feta, and Orzo Salad is sure to become a staple in your meal rotation. With its mix of savory, sweet, and tangy flavors, it’s not just a dish to fill your stomach but a celebration of fresh ingredients. Whether you’re enjoying it for lunch or serving it at dinner parties, your guests will be asking for seconds!
The beauty of this salad lies in its simplicity and adaptability. Feel free to play around with different ingredients based on your preferences or what you have on hand. The end result will always be a nourishing, satisfying dish that brings a little sunshine to your plate. Enjoy this vibrant salad and let it inspire your culinary creativity!
Roasted Cauliflower, Feta, and Orzo Salad
Ingredients
Equipment
Method
- Step 1: Preheat the oven to 425°F (220°C) for caramelizing the cauliflower.
- Step 2: In a large bowl, combine cauliflower florets with 2 tablespoons of olive oil, minced garlic, kosher salt, and pepper. Toss until well coated.
- Step 3: Spread seasoned cauliflower on a baking sheet lined with parchment. Roast for 25-30 minutes until golden and tender, stirring halfway.
- Step 4: In a large pot, bring salted water to a boil, add orzo, and cook until al dente. Drain and rinse under cold water.
- Step 5: In a small bowl, whisk together extra-virgin olive oil, lemon juice, honey, Dijon mustard, and a pinch of salt and pepper.
- Step 6: In a large bowl, combine roasted cauliflower, cooked orzo, red onion, feta, dried cherries, and spinach. Drizzle with dressing and toss gently.
- Step 7: Serve warm, at room temperature, or chilled. Enjoy!
Notes
- Store leftovers in an airtight container for up to 3 days.
- Keep dressing separate until serving to avoid sogginess.
- Prepare roasted cauliflower and orzo in advance for meal prep.
