Yield: about 6 servings


  • 1 head cauliflower, broken into florets (about 5 cups)
  • 6 tbsp. olive oil, divided
  • 3 cloves garlic, minced
  • 1½ tsp. kosher salt, divided
  • 1 tsp. freshly ground black pepper, divided
  • 1 cup orzo pasta
  • 3 tbsp. freshly squeezed lemon juice
  • 1 tsp. honey
  • 1 tsp. Dijon mustard
  • ¼ cup thinly sliced red onion
  • 1 cup crumbled feta cheese
  • 2/3 cup dried cranberries
  • 4 cups baby spinach
« »
  • step 1: HideShow Images

    Preheat the one to 400˚ F. In a bowl, combine the cauliflower with 2 tablespoons of the olive oil, the garlic, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Spread on a rimmed baking sheet in an even layer and roast until softened and beginning to char, about 20-25 minutes. Remove from the oven and let cool.

  • step 2: HideShow Images

    Meanwhile, bring a pot of water to boil. Cook the orzo according to the package directions but reducing the cooking time by 1-2 minutes. Drain well in a mesh sieve, rinse with cold water, and toss with 1 tablespoon of the oil while still in the sieve.

  • step 3: HideShow Images

    To make the dressing, combine the remaining 3 tablespoons of oil with the lemon juice, honey, Dijon, remaining ½ teaspoon of salt, and the remaining ½ teaspoon of pepper in a large bowl. Whisk to blend well. Add the orzo to the bowl along with the roasted cauliflower, onion, feta and dried cranberries. Toss until well combined and coated with the dressing. Add the spinach to the bowl and toss once more. Taste and adjust seasoning as needed.