Roasted Cauliflower Orzo Salad

Name: Roasted Cauliflower Orzo Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 12 ounces uncooked pasta (I used orzo); 2 large handfuls fresh baby arugula; 1 batch roasted cauliflower (see below); 1 cup Kalamata olives, pitted and halved; 2/3 cup roughy-chopped sun-dried tomatoes; 1/2 cup crumbled feta or goat cheese; 1/2 cup toasted pine nuts; half a small red onion, thinly sliced; 1 batch lemon vinaigrette (see below); 1 head cauliflower; 1 tablespoon olive oil; Kosher salt and freshly-cracked black pepper; 1/4 cup olive oil; 3 tablespoons freshly-squeezed lemon juice; 3 tablespoons finely-chopped fresh parsley leaves; 2 tablespoons red wine vinegar; 1/2 teaspoon Kosher salt; 1/4 teaspoon freshly-cracked black pepper

This delicious Roasted Cauliflower Orzo Salad is packed with delicious Mediterranean ingredients, and is delicious served warm or cold. Feel free to sub in your favorite ingredients!

⏱️ 40 min 🔪 Prep: 15 min 🔥 Cook: 25 min 📊 Medium ⭐ 4.8 (12) 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Gimme Some Oven — Ali

Ingredients

8 servings

12 ounces uncooked pasta (I used orzo)
2 large handfuls fresh baby arugula
1 batch roasted cauliflower (see below)
1 cup Kalamata olives, pitted and halved
2/3 cup roughy-chopped sun-dried tomatoes
1/2 cup crumbled feta or goat cheese
1/2 cup toasted pine nuts
half a small red onion, thinly sliced
1 batch lemon vinaigrette (see below)
1 head cauliflower
1 tablespoon olive oil
Kosher salt and freshly-cracked black pepper
1/4 cup olive oil
3 tablespoons freshly-squeezed lemon juice
3 tablespoons finely-chopped fresh parsley leaves
2 tablespoons red wine vinegar
1/2 teaspoon Kosher salt
1/4 teaspoon freshly-cracked black pepper

Steps

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 20-30 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.
Heat oven to 400°F.
Add the cauliflower to a large mixing bowl, drizzle evenly with olive oil, and toss until combined. (You can also do this directly on the baking sheet.) 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 25-30 minutes, or until the cauliflower is lightly browned and tender. Remove from the oven, and set aside until ready to use.
Whisk all ingredients together in a small bowl (or shake in a mason jar) until completely combined.

💰 Cost Estimate

Total Ingredients Rp 5.096

Per Serving Rp 637/serving

🏠 Save ~Rp 10.192 compared to buying!

📋 Price Breakdown (11% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
uncooked pasta	12 ounces	-	-
large handfuls fresh baby arugula	2	Rp 16.000/kg	Rp 3.200
batch roasted cauliflower	1	-	-
Kalamata olives	1 cup	-	-
roughy-chopped sun-dried tomatoes	0.6666666666666666 cup	Rp 12.000/kg	Rp 1.896
crumbled feta or goat cheese	0.5 cup	-	-
toasted pine nuts	0.5 cup	-	-
half a small red onion	-	-	-
batch lemon vinaigrette	1	-	-
head cauliflower	1	-	-
olive oil	1 tablespoon	-	-
Kosher salt and freshly-cracked black pepper	-	-	-
olive oil	0.25 cup	-	-
freshly-squeezed lemon juice	3 tablespoons	-	-
finely-chopped fresh parsley leaves	3 tablespoons	-	-
red wine vinegar	2 tablespoons	-	-
Kosher salt	0.5 teaspoon	-	-
freshly-cracked black pepper	0.25 teaspoon	-	-