Ingredients
- CAULIFLOWER AND ORZO
- 1 small head cauliflower, broken into small florets (about 5 cups)
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup orzo pasta
- DRESSING AND SALAD
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ¼ cup thinly sliced red onion
- 1 cup crumbled greek feta cheese
- ⅔ cup dried cherries
- 4 cups baby spinach
Details
Servings 4
Preparation
Step 1
PREPARE THE CAULIFLOWER AND ORZO: Preheat the oven to 400°F. In a bowl, toss the cauliflower with 3 tablespoons of the olive oil, the garlic, salt, and pepper. Spread on a rimmed 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. Taste, and add more salt if you’d like.
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