Charred Cauliflower Orzo.
This cauliflower orzo is one of our favorite side dishes. Charred, roasted cauliflower, dilly lemon dressing and tender orzo are combined with feta cheese, toasted pine nuts and tons of fresh herbs. So delicious and versatile!
I’ve got this dish on repeat.
This charred cauliflower orzo salad is filled with feta cheese, crunchy pine nuts, tons of fresh herbs and a delish dressing. It’s easy, comes together fast and lasts great in the fridge!
Dishes like this might just be my signature. Hearty pasta-based salads that are packed with flavor and texture and can be used in a multitude of ways.
Adore it.
I love my charred cauliflower carbonara so much. I’m always looking for new ways to incorporate that cauliflower, and I’m so excited that I’ve found it.
It sounds crazy, but I’ve always said that roasted cauliflower tastes like popcorn. Not fully like popcorn, but it takes on a toasty, buttery flavor and it was one of the first vegetables I learned to enjoy. It’s easy and simple and doesn’t require a lot, and you know when I can eat a vegetable with parmesan, it’s good.
I love that this salad can be served warm or at room temperature. Or even cold straight out of the fridge. It can be both a main dish and a side dish, served over greens as a salad or even the base for another protein.
We’ve added chicken, chickpeas and I’ve even thrown some tuna in here.
It’s good!
Here’s how it comes together!
I roast some cauliflower to the high heavens. Get it TOASTY. Those dark bits of flavor are what makes this dish shine.
While the cauliflower roasts, I cook the orzo. If you’re serving this as a chilled/room temp salad, you can even cook the orzo ahead of time and store it in the fridge!
I also get all of my other ingredients ready. I toast some pine nuts, chop a ton of fresh herbs, crumble some feta cheese and make the dressing.
As usual, the dressing is one of my favorite parts. I like to serve this with a dilly lemon vinaigrette and it’s super easy. Whisk it all together and boom, done. And! It can be made ahead of time.
Next, throw everything in the bowl. I do like to toss the orzo with some of the dressing first just to get everything coated and incorporated.
There are so many good flavors and textures in this dish. The pine nuts are crunchy and buttery. The feta is creamy and tangy. The herbs are bright and fresh. The dressing has a zing that makes the whole thing taste fabulous!
Charred Cauliflower Orzo
Charred Cauliflower Orzo
Ingredients
- 1 pound orzo pasta, cooked
- 1 large head of cauliflower, cut into florets
- 1 to 2 tablespoons olive oil, for drizzling
- kosher salt and pepper
- 1 teaspoon garlic powder
- ½ cup crumbled feta cheese
- ½ cup chopped fresh herbs, like basil, parsley and chives
- ⅓ cup toasted pine nuts
dilly lemon dressing
- 3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 teaspoon dill weed
- 2 garlic cloves, finely minced or pressed
- kosher salt and pepper
- ½ cup extra virgin olive oil
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil.
- Bring a pot of salted water to a boil and cook the orzo according to the package directions.
- Place the cauliflower florets on the baking sheet. Drizzle the florets with the olive oil. Season them liberally all over with the salt, pepper and garlic powder.
- Roast the cauliflower for 25 to 30 minutes, tossing once during cook time. You want to roast until it is charred and golden and tender.
- While the cauliflower roasts, prep the rest of the ingredients! You can toast the pine nuts by placing them in a nonstick pan over medium-low heat. Toss and shake the pan consistently for 5 to 6 minutes, until golden and fragrant and nutty.
- Chop the herbs - I love to use a mix of parsley, basil and chives. Make the dressing too!
- Once the cauliflower is done, time to make the salad.
- Toss the orzo with a few tablespoons of the dressing in a large bowl. Add the cauliflower, feta, the herbs and pine nuts. Drizzle on some more dressing and toss well until everything is combined. Taste and season with more salt and pepper or dressing as needed.
- This works great as leftovers and tastes wonderful chilled from the fridge too!
dilly lemon dressing
- Whisk together the lemon, vinegar, honey, dill, garlic and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. This can be made ahead of time and stored in the fridge.
Did you make this recipe?
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YUM.
2 Comments on “Charred Cauliflower Orzo.”
Delicious. I used a French feta and it kind of melted into the dish-so good!! Made just as suggested, served hot. Can’t wait to see what the leftovers are like cold tomorrow.
This is delicious!! I cut the orzo to 8 oz and I’m glad I did: I could probably have gone up to 12 oz but I think a full pound would have been way too much. The dressing is absolutely amazing, I would increase it if I increased the pasta.