How To Make Roasted Cauliflower Orzo Salad
This orzo salad is filled with Meditteranean flavors tossed with roasted cauliflower and fresh veggies perfect for picnics and potlucks.
To make the roasted cauliflower orzo salad:
Cook the pasta in a large stockpot of generously salted water until it is al dente, according to package directions. Drain pasta and rinse under cold water for about 20 to 30 seconds until no longer hot. Set aside.
In a large mixing bowl, combine the cooked pasta, roasted cauliflower, olives, sun-dried tomatoes, crumbled cheese, pine nuts, red onion, and vinaigrette. Toss until evenly combined.
Serve immediately, or cover and refrigerate for up to 3 days.
To make the roasted cauliflower:
Heat oven to 400 degrees F. Add the cauliflower to a large mixing bowl, drizzle evenly with olive oil, and toss until combined.
Turn the cauliflower out onto a large baking sheet, and spread out in a single layer. Season evenly with a few generous pinches of salt and pepper.
Bake uncovered for about 25 to 30 minutes, or until the cauliflower is lightly browned and tender. Remove from the oven and set aside until ready to use.
To make the lemon vinaigrette:
Whisk all ingredients together in a small bowl or shake in a mason jar until completely combined.
- Calories: 309.62kcal
- Fat: 15.43g
- Saturated Fat: 2.86g
- Monounsaturated Fat: 7.72g
- Polyunsaturated Fat: 3.48g
- Carbohydrates: 36.23g
- Fiber: 5.00g
- Sugar: 4.81g
- Protein: 9.54g
- Cholesterol: 6.68mg
- Sodium: 540.84mg
- Calcium: 116.65mg
- Potassium: 592.32mg
- Iron: 2.30mg
- Vitamin A: 39.30µg
- Vitamin C: 67.32mg
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