Roasted Cauliflower, Feta, and Orzo Salad




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1 head cauliflower

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 cup orzo, couscous, or quinoa

1 tbsp olive oil

1/4 red onion

1 cup crumbled feta cheese

1/2 cup dried cherries (or currants or cranberries)

4 cups baby spinach


3 tablespoons evoo

3 tablespoons fresh lemon juice

2 teaspoons honey

1 teaspoon Dijon mustard

1/2 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper


Preheat the oven to 400* F.

Boil salted water for orzo.

Slice cauliflower into thin steaks.

Crush garlic.

In a big serving bowl, toss the cauliflower with the olive oil, the garlic, salt, and pepper.

Spread on a rimmed baking sheet and roast.

After 15 minutes, use a spatula and flip.

Roast for another 10 minutes until softened and the edges are charred.

Cook orzo for 7-9 minutes.

Drain in a colander, rinse under cold water, drain well, and toss with the remaining 1 tablespoon oil right in the colander.

Thinly slice the red onion on mandoline setting 1.

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.

Season to taste.


Add different nuts and dried berries, some quinoa, or chia seeds (if you wanna ruin it in the name of fiber).

try using shallot instead of red onion

Need to double

Mixins: beans, boiled egg, tuna?

Chrissy Tiegen's Cravings




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