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Roasted Cauliflower Orzo Salad
This delicious Roasted Cauliflower Orzo Salad is packed with delicious Mediterranean ingredients, and is delicious served warm or cold. Feel free to sub in your favorite ingredients!
👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●oven
- ●baking sheet
- ●whisk
📝 Preparation Steps
1
To Make The Roasted Cauliflower Orzo Salad:
2
Cook the pasta in a large stockpot of generously-salted water until it is al dente, according to package directions. Drain pasta and rinse under cold water for about ⏱️ 20-30 seconds until no longer hot. Set aside.
3
In a large mixing bowl, combine the cooked pasta, roasted cauliflower, olives, sun-dried tomatoes, crumbled cheese, pine nuts, red onion, and vinaigrette. Toss until evenly combined.
4
Serve immediately, or cover and refrigerate for up to 3 days.
5
To Make The Roasted Cauliflower:
6
Heat oven to 400°F.
7
Add the cauliflower to a large mixing bowl, drizzle evenly with olive oil, and toss until combined. (You can also do this directly on the baking sheet.) Turn the cauliflower out onto a large baking sheet, and spread out in a single layer. Season evenly with a few generous pinches of salt and pepper.
olive oil1 tablespooncup olive oil1/4
8
Bake uncovered for about ⏱️ 25-30 minutes, or until the cauliflower is lightly browned and tender. Remove from the oven, and set aside until ready to use.
9
To Make The Lemon Vinaigrette:
10
Whisk all ingredients together in a small bowl (or shake in a mason jar) until completely combined.
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