There is a tasty and filling salad with orzo pasta, feta cheese, and roasted cauliflower that is mixed together in a tangy balsamic vinaigrette.
Ingredients: 1 head of cauliflower, cut into florets. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup orzo pasta. 1 cup crumbled feta cheese. 1/2 cup chopped fresh parsley. 1/4 cup chopped red onion. 1/4 cup sliced Kalamata olives. 2 tablespoons lemon juice. 2 tablespoons balsamic vinegar. 1 tablespoon Dijon mustard. 1 clove garlic, minced.
Instructions: Preheat your oven to 425F 220C. In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes or until they are tender and golden brown, stirring occasionally. While the cauliflower is roasting, cook the orzo pasta according to the package instructions. Drain and set aside to cool. In a small bowl, whisk together lemon juice, balsamic vinegar, Dijon mustard, and minced garlic to make the dressing. In a large salad bowl, combine the roasted cauliflower, cooked orzo, crumbled feta cheese, chopped parsley, chopped red onion, and sliced Kalamata olives. Pour the dressing over the salad and toss to combine all the ingredients. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve the Roasted Cauliflower, Feta, and Orzo Salad as a side dish or a light main course. Enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
English Bay Swim Club
