Cauliflower Orzo Salad
Recipe from Chrissy Teigen's Cravings
For the Dressing
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 full teaspoon honey
1 large teaspoon Dijon mustard
salt and pepper to taste
For the Salad
1 small head cauliflower (about 4-5 cups)
4 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup orzo pasta
1/4 cup thinly sliced red onion
1 cup crumbled feta cheese
2/3 cup dried cherries
4 cups baby spinach or arugula (We prefer a little of both, but kale is another good substitute. Basically, any bed of greens will do. Mix it up! Use your favorites.)
Make the dressing by whisking together all ingredients. We like to add to a small mason jar and shake. When you do this first the flavors have longer to mingle and marinate but you can also save the dressing for last.
Preheat the oven to 400. Rinse the cauliflower, chop, and break into small bite-size florets. Toss with olive oil, garlic, salt, and pepper.
Spread onto a large baking sheet. Roast until tender and charred about 20-25 minutes. Remove and let cool.
Cook the orzo until al dente. Drain and rinse under cold water and toss with olive oil.
Toss all your ingredients together in a large bowl and coat with the dressing. Season with more salt and pepper to taste.
The best part about this recipe is that it doesn't really taste like a salad. The garlicky cauliflower mixed with the salty feta and sweet, tart craisins is heavenly. We love having leftovers for another effortless lunch the following day. This keeps in the fridge for probably 2-3 days before lettuce starts looking sad. Throw a little fresh spinach on the bottom when reviving this and it's good as new!