Roasted Cauliflower, Feta, and Orzo Salad (Chrissy Teigan)

For Cauliflower + Orzo
  • 1 small head cauliflower, broken into florets for roasting
  • Olive oil
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup orzo pasta
For Dressing + Salad
  • 3 tbsp olive oil
  • Juice of 1 lemon (3 tbsp)
  • 1 tsp honey
  • 1 tsp dijon mustard
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup thinly sliced red onion
  • 1 cup crumbled feta
  • 2/3 cup dried cherries
  • 4 cups baby spinach

PREPARE CAULIFLOWER + ORZO
  1. Preheat oven to 400ºF, bring a pot of salted water to boiling.
  2. Toss cauliflower florets with olive oil, garlic, salt, and pepper. Roast for 25 min until softened + charred. Let cool and set aside.
  3. Cook orzo al dente. Drain and toss with oil.
MAKE DRESSING + TOSS SALAD
  1. In big bowl, whisk 3 tbsp olive oil, juice of a lemon, lil bit honey, dijon mustard, salt, and pepper. 
  2. Add orzo, cauliflower, 1/4 thinly sliced red onion, 1 cup crumbled feta, 2/3 cup dried cherries. Add spinach and toss to finish.

Taken from Chrissy Teigan's cookbook