This charred cauliflower orzo is a favorite side dish: smoky roasted cauliflower, a bright dilly-lemon vinaigrette, tender orzo, crumbled feta, toasted pine nuts and plenty of fresh herbs. Versatile, flavorful and easy to make.
I make this all the time.
This salad combines charred cauliflower with orzo, feta, crunchy pine nuts and a bright herb mix. It comes together quickly, stores well in the fridge, and works as a side, a main, or a base for other proteins.
I often make hearty pasta salads like this one — packed with texture and flavor and useful in many ways.
Roasted cauliflower develops a toasty, almost buttery note — I’ve long loved it for that popcorn-like roastiness. It’s simple to prepare and pairs especially well with cheese and herbs.
This salad is great warm, at room temperature, or chilled. Use it as a side, toss it over greens as a composed salad, or add chicken, chickpeas or tuna to make it a heartier main.
How it comes together
Start by roasting the cauliflower until it’s deeply browned and charred at the edges — those caramelized bits give the salad its depth. While the cauliflower roasts, cook the orzo and prepare the remaining components: toast the pine nuts, chop fresh herbs, crumble feta and whisk up the dressing.
The dressing is simple and essential: a dilly lemon vinaigrette that you can make in advance. Toss the cooked orzo with a few tablespoons of dressing, then add the roasted cauliflower, herbs, feta and pine nuts. Finish with more dressing to taste and adjust salt and pepper.
The textures are the highlight: crunchy, buttery pine nuts; tangy, creamy feta; bright herbs; and a lively, lemony dressing that ties everything together. Leftovers are excellent chilled.
Charred Cauliflower Orzo
Charred Cauliflower Orzo
Ingredients
- 1 pound orzo pasta, cooked
- 1 large head cauliflower, cut into florets
- 1 to 2 tablespoons olive oilfor drizzling
- kosher salt and pepper
- 1 teaspoon garlic powder
- ½ cup crumbled feta cheese
- ½ cup chopped fresh herbs, such as parsley, basil 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
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Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil.
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Bring a pot of salted water to a boil and cook the orzo according to package directions. Drain and set aside.
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Arrange cauliflower florets on the baking sheet, drizzle with olive oil and season generously with salt, pepper and garlic powder.
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Roast for 25–30 minutes, tossing once, until the cauliflower is charred, golden and tender.
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While roasting, toast pine nuts in a dry skillet over medium-low heat for 5–6 minutes, shaking or stirring frequently, until golden and fragrant. Chop the herbs and prepare the dressing.
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When the cauliflower is done, toss the cooked orzo with a few tablespoons of dressing in a large bowl. Add the cauliflower, feta, herbs and pine nuts, drizzle with more dressing and toss to combine. Adjust salt, pepper and dressing to taste.
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Serve warm, at room temperature or chilled. Leftovers keep well and are delicious straight from the fridge.
Dilly Lemon Dressing
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Whisk together lemon juice, red wine vinegar, honey, dill, minced garlic and a pinch of salt and pepper. Slowly whisk in the olive oil until the dressing is emulsified. Refrigerate if making ahead.
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YUM.