Imagine a dish that combines the golden, crispy perfection of roasted cauliflower with the delicate texture of orzo pasta, all brought together with a burst of Mediterranean flavors. This roasted cauliflower orzo salad isn't just another side dish – it's a culinary journey that will tantalize your taste buds and elevate your home cooking game. Whether you're a busy professional looking for a quick, nutritious meal or a food enthusiast seeking a restaurant-quality recipe, this salad promises to be your new obsession.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1/4 cup feta cheese, crumbled
- 1/4 cup parsley, chopped
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help the cauliflower develop a nice golden color and crispy texture.
- While the oven is preheating, prepare the cauliflower. Cut the head of cauliflower into bite-sized florets, ensuring they are roughly the same size for even roasting.
- In a large mixing bowl, toss the cauliflower florets with 1 tablespoon of olive oil, and season with salt and pepper to taste. Make sure each floret is well-coated with the oil and seasoning.
- Spread the seasoned cauliflower florets in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the cauliflower is tender and golden brown, stirring halfway through for even cooking.
- While the cauliflower is roasting, bring a medium pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions until al dente, usually about 8-10 minutes.
- Once the orzo is cooked, drain it in a colander and rinse under cold water to stop the cooking process. Set aside to cool.
- In a large mixing bowl, combine the roasted cauliflower, cooked orzo, and the remaining tablespoon of olive oil. Add the lemon juice, crumbled feta cheese, and chopped parsley. Gently toss everything together until well mixed.
- Season the salad with additional salt and pepper to taste. Adjust the lemon juice if desired for extra brightness.
- Serve the roasted cauliflower orzo salad warm or at room temperature. Enjoy your Mediterranean-inspired dish!
Tips
- Size Matters: Cut your cauliflower florets into uniform sizes to ensure even roasting and prevent some pieces from burning while others remain undercooked.
- High Heat is Key: Roasting at 425°F creates those delicious golden-brown edges that add depth of flavor and texture to the cauliflower.
- Don't Overcrowd: Spread cauliflower in a single layer on the baking sheet to allow proper caramelization. Overcrowding will steam the vegetables instead of roasting them.
- Fresh is Best: Use freshly squeezed lemon juice and high-quality feta cheese to maximize the salad's flavor profile.
- Make-Ahead Friendly: This salad can be prepared in advance and tastes even better after the flavors have had time to meld together. Store in the refrigerator for up to 2 days.
- Customize Your Salad: Feel free to add extra herbs like mint or add some toasted pine nuts for additional crunch and flavor.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 37g
Protein: 10g
Fat: g
Saturated Fat: g
Cholesterol: 10mg
