Roasted Cauliflower, Feta, and Orzo Salad

Happy Friday everyone! This is the first recipe that I made from Chrissy Teigen’s cookbook, Cravings, and it was so damn good! It’s pretty filling too. I made this over Christmas break and my family, great-grandma and boyfriend all loved it. The flavors blend really well together. If you’re in a “no carbs” phase, you can omit the orzo pasta, but I think it’s better with it. Maybe try it on a high carb or cheat day because it’s worth it. Also, sorry I suck at remembering to take pictures! I’ll try to do better. Keyword: try.

A couple of things to note: The red onions are pretty strong so next I make it I’ll use a little less. It’s all about personal preference. Also, a staple in my house is fresh ground pepper (ya, know… they one with the grinder on top). You can use just plain ol’ ground pepper but fresh ground pepper has better flavor).  Chrissy also makes a note in her recipe about feta. The French kind of feta cheese is a little creamier and milder, the Greek is a little saltier. I personally like the Greek kind better, it’s whatever your little heart desires.


For the cauliflower and orzo:
1 small head cauliflower, broken into small florets (approximately 5 cups)
4 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper (All I use now is fresh ground pepper. It has better taste that the stuff that’s already ground)
1 cup orzo pasta

For the dressing and salad:
3 tablespoons  olive oil
3 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup thinly sliced red onion
1 cup crumbled feta cheese
2/3 cup dried cherries
4 cups baby spinach



Make the cauliflower and Orzo: Preheat  the oven to 400°F. In a bowl, toss the cauliflower with the olive oil, the garlic, salt, and pepper. Spread on a baking sheet and roast until softened and the edges are charred, 20 to 25 minutes. Let cool and set aside.

Meanwhile, in a pot of salted boiling water, cook the orzo according to the package directions, but for 1 or 2 minutes less than called for (so it’s just a little underdone). Drain in a colander, rinse under cold water, drain well, and toss with the remaining 1 tablespoon oil right in the colander.

Make the dressing and toss the salad: In a big bowl, whisk together the olive oil, lemon juice, honey, mustard, salt, and pepper. Add the cooked orzo, roasted cauliflower, onion, feta, and cherries and toss until coated with the dressing. Throw the spinach on top and toss one more time.

Recipe inspired by: Cravings: Recipes for All the Food You Want to Eat. Copyright © 2016 by Chrissy Teigen