Homemade Roasted Cauliflower Orzo Salad
- Yield 8
- Prep 15 minutes
- Cook 25 minutes
- Total 40 minutes
Homemade Roasted Cauliflower Orzo Salad is a salad recipe on Avoteb. The yield on the card is 8. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 12 ounces uncooked pasta (I used orzo)
- 2 large handfuls fresh baby arugula
- 1 batch roasted cauliflower (see below)
- 1 cup Kalamata olives, pitted and halved
- 2/3 cup roughy-chopped sun-dried tomatoes
- 1/2 cup crumbled feta or goat cheese
- 1/2 cup toasted pine nuts
- half a small red onion, thinly sliced
- 1 batch lemon vinaigrette (see below)
- 1 head cauliflower
- 1 tablespoon olive oil
- Kosher salt and freshly-cracked black pepper
- 1/4 cup olive oil
- 3 tablespoons freshly-squeezed lemon juice
- 3 tablespoons finely-chopped fresh parsley leaves
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly-cracked black pepper
Method
Leave the pasta in a large stockpot of generously-salted water until it is al dente, according to package directions. Tip off pasta and rinse under cold water for about 20-30 seconds until no longer hot. Keep nearby.
In a large mixing bowl, combine the cooked pasta, roasted cauliflower, olives, sun-dried tomatoes, crumbled cheese, pine nuts, red onion, and vinaigrette. Turn until evenly combined.
Plate while it is hot, or cover and refrigerate for up to 3 days.
Warm oven to 400°F.
Tip in 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. Salt evenly with a few generous pinches of salt and pepper.
Roast uncovered for about 25-30 minutes, or until the cauliflower is lightly browned and tender. Lift from the oven, and keep nearby until ready to use.
Beat all ingredients together in a small bowl (or shake in a mason jar) until completely combined.
