Roasted Cauliflower, Feta, and Orzo Salad
When it comes to vibrant, nourishing salads that are perfect for any occasion, Roasted Cauliflower, Feta, and Orzo Salad reigns supreme. This dish brings together the nutty flavors of roasted cauliflower, the creamy tang of feta, and the heartiness of orzo pasta, creating a salad that is not only visually stunning but also packed with nutrients. Whether you’re preparing a side for a barbecue, looking for a satisfying lunch, or simply want to indulge in a wholesome meal, this salad fits the bill perfectly. Let’s dive into the details of what makes this recipe a must-try!
What Sets This Recipe Apart
What makes this Roasted Cauliflower, Feta, and Orzo Salad special is the delightful combination of textures and flavors. The roasting process enhances the natural sweetness of the cauliflower, while the feta adds a salty creaminess that complements the tender orzo. The dried cherries introduce a hint of sweetness, balancing the savory elements beautifully. Together, these ingredients create a salad that is not only delicious but also intriguing to the palate.
What’s in the Bowl
To whip up this flavorful salad, you’ll need the following ingredients:
- 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 thinly sliced red onion
- 1 cup crumbled feta cheese
- 2/3 cup dried cherries
- 4 cups baby spinach
- 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
Essential Tools for Success
To make this Roasted Cauliflower, Feta, and Orzo Salad come together seamlessly, gather the following tools:
- Large Baking Sheet: For roasting the cauliflower.
- Medium Pot: To cook the orzo pasta.
- Mixing Bowls: For tossing ingredients together.
- Whisk: To combine the dressing ingredients smoothly.
- Sharp Knife and Cutting Board: For chopping vegetables and herbs.
Roasted Cauliflower, Feta, and Orzo Salad: From Prep to Plate
Creating this beautiful salad is a simple and enjoyable process. Follow these steps to bring it to life:
Step 1: Preheat and Prepare
Preheat your oven to 425°F (220°C). While the oven is heating, prepare the cauliflower by breaking it into small florets. This will ensure even roasting.
Step 2: Roast the Cauliflower
On a large baking sheet, toss the cauliflower florets with 2 tablespoons of olive oil, minced garlic, kosher salt, and freshly ground black pepper. Make sure everything is well-coated. Spread the florets out in a single layer, allowing for optimal roasting. Bake for 25-30 minutes, or until the cauliflower is golden brown and tender, stirring halfway through for even cooking.
Step 3: Cook the Orzo
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, usually around 8-10 minutes. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
Step 4: Prepare the Dressing
In a small mixing bowl, whisk together the remaining 2 tablespoons of extra-virgin olive oil, fresh lemon juice, honey, Dijon mustard, and a pinch of salt and pepper. This dressing will add a zesty kick to your salad.
Step 5: Combine the Ingredients
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 gently toss everything together until well coated. Taste and adjust seasoning if necessary.
Step 6: Serve and Enjoy
Transfer the salad to a serving dish and enjoy it warm, or let it chill in the refrigerator for 30 minutes for a refreshing cold salad. This Roasted Cauliflower, Feta, and Orzo Salad is perfect as a light lunch or as a side dish for dinner.
Vegan & Vegetarian Swaps
If you’re looking to modify this recipe for dietary preferences, consider these swaps:
- Feta Cheese: Replace with vegan feta or omit for a lighter option.
- Honey: Use agave syrup or maple syrup for a vegan alternative.
- Orzo Pasta: Substitute with quinoa or a gluten-free pasta for a gluten-free version.
- Baby Spinach: Swap with kale or arugula for a different flavor profile.
Pro Tips & Notes
- Roast the cauliflower until it’s deeply golden for maximum flavor.
- Feel free to add other vegetables like bell peppers or zucchini for more variety.
- This salad can be made ahead of time; just add the spinach right before serving to keep it fresh.
- Adjust the sweetness of the dressing by adding more or less honey, depending on your taste preference.
Keep-It-Fresh Plan
To ensure your Roasted Cauliflower, Feta, and Orzo Salad stays fresh:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to make it in advance, consider keeping the spinach and dressing separate until you’re ready to serve to maintain crispness and flavor.
Your Top Questions
Can I make this salad ahead of time?
Yes! You can prepare the roasted cauliflower and orzo in advance. Just combine everything right before serving to keep the spinach fresh and vibrant.
How can I add more protein to this salad?
Consider adding grilled chicken, chickpeas, or roasted chickpeas for an extra protein boost. These options complement the flavors wonderfully.
Is it okay to use frozen cauliflower?
While fresh cauliflower is recommended for roasting, you can use frozen cauliflower. Just be sure to thaw and drain it well before roasting to avoid excess moisture.
What other toppings would be delicious in this salad?
Try adding toasted nuts like walnuts or almonds for crunch, or sprinkle some fresh herbs like parsley or dill for an additional flavor dimension.
Quick Weeknight Wins
If you love this Roasted Cauliflower, Feta, and Orzo Salad, you might also enjoy these quick and delicious recipes:
- Mediterranean Quinoa Salad
- Chickpea and Spinach Stew
- Simple Lemon Garlic Pasta
- Crispy Roasted Brussels Sprouts
Final Bite
This Roasted Cauliflower, Feta, and Orzo Salad is a celebration of flavors, textures, and colors. It’s not just a salad; it’s a dish that brings joy to the table, whether it’s a casual weeknight or a festive gathering. With its ease of preparation and wholesome ingredients, it’s bound to become a staple in your recipe collection. So grab your ingredients, roll up your sleeves, and enjoy every delicious bite of this delightful salad!
Roasted Cauliflower, Feta, and Orzo Salad
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). While the oven is heating, prepare the cauliflower by breaking it into small florets.
- On a large baking sheet, toss the cauliflower florets with 2 tablespoons of olive oil, minced garlic, kosher salt, and freshly ground black pepper. Spread out in a single layer and bake for 25-30 minutes, stirring halfway through.
- 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 (usually around 8-10 minutes). Drain and rinse under cold water.
- In a small mixing bowl, whisk together the remaining 2 tablespoons of extra-virgin olive oil, fresh lemon juice, honey, Dijon mustard, and a pinch of salt and pepper.
- 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 and toss until well coated.
- Transfer the salad to a serving dish and enjoy it warm, or let it chill in the refrigerator for 30 minutes.
Notes
- Roast the cauliflower until it’s deeply golden for maximum flavor.
- Add other vegetables like bell peppers or zucchini for more variety.
- This salad can be made ahead; add spinach right before serving to keep it fresh.
