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Easy 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 tender roasted cauliflower, creamy feta, and chewy orzo in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
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 for roasting
  • 3 cloves garlic minced
  • 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
  • 1/4 cup red onion thinly sliced
  • 1 cup feta cheese crumbled
  • 2/3 cup dried cherries for sweetness
  • 4 cups baby spinach for freshness
For the Dressing:
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice to brighten the dish
  • 1 teaspoon honey balances acidity
  • 1 teaspoon Dijon mustard for tang
  • Kosher salt and black pepper to taste

Equipment

  • Oven
  • Baking sheet
  • Large pot
  • Mixing bowl
  • Whisk

Method
 

Instructions
  1. Step 1: Preheat the oven to 425°F (220°C) for caramelizing the cauliflower.
  2. 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.
  3. Step 3: Spread seasoned cauliflower on a baking sheet lined with parchment. Roast for 25-30 minutes until golden and tender, stirring halfway.
  4. 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.
  5. Step 5: In a small bowl, whisk together extra-virgin olive oil, lemon juice, honey, Dijon mustard, and a pinch of salt and pepper.
  6. Step 6: In a large bowl, combine roasted cauliflower, cooked orzo, red onion, feta, dried cherries, and spinach. Drizzle with dressing and toss gently.
  7. 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.