![]() ![]() Throw the spinach on top and toss one more time. Add the cooked orzo, roasted cauliflower, onion, feta, and cherries and toss until coated with the dressing. Make the dressing and toss the salad: In a big bowl, whisk together the olive oil, lemon juice, honey, mustard, salt, and pepper. Drain in a colander, rinse under cold water, drain well, and toss with the remaining 1 tablespoon oil right in the colander.Ĥ. Meanwhile, in a pot of salted boiling water, cook the orzo according to the package directions, but for 1 to 2 minutes less than called for (so it's just a little underdone). Spread on a rimmed baking sheet and roast until softened and the edges are charred, 20 to 25 minutes. In a bowl, toss the cauliflower with 3 tablespoons of the olive oil, the garlic, salt, and pepper. Prepare the cauliflower and orzo: Preheat the oven to 400 ° F.Ģ. ½ teaspoon kosher salt, plus more to tasteġ. ![]() You really can’t go wrong here!ġ small head cauliflower, broken into small florets (about 5 cups) I like the one-two punch of salty feta and sweet dried cherries that balance each other out, but feel free to have fun with this one! Swap in a different roasted veggie, add some nuts or a different dried fruit, or use a milder cheese. I want to remind you about one of my greatest-of-all-time salads: creamy, cheesy orzo salad with roasted cauliflower. Get Recipe As my gift to you, here are three of my favorite recipes from the first Cravings cookbook I’m sharing with you exclusively online! Roasted Cauliflower, Feta, and Orzo Salad ![]()
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