Name: Recipe "Roasted Cauliflower, Feta, and Orzo Salad"
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 head cauliflower (broken into small florets); 4 tbsp olive oil; 3 cloves garlic (minced); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 cup orzo pasta; 0.25 cup red onion (thinly sliced); 1 cup crumbled feta cheese; 0.667 cup dried cherries; 4 cup baby spinach; 3 tbsp extra-virgin olive oil; 3 tbsp fresh lemon juice; 1 tsp honey; 1 tsp Dijon mustard; to taste kosher salt and black pepper

These pair naturally with what you’re making now: Roasted Cauliflower, Sweet Potato, Chickpea Bowl, Mashed Cauliflower, and Parmesan Roasted Cauliflower.

Why This Roasted Cauliflower Feta and Orzo Salad Is My Go-To

After a month of holiday indulgence, I’m all about greens and satisfying salads. This roasted cauliflower feta and orzo salad from Chrissy Teigen’s Cravings cookbook fits the bill perfectly. It’s got roasted cauliflower, salty feta, sweet dried cherries, and a bright honey lemon dressing that ties everything together. Every forkful is a mix of textures and flavors that leaves me feeling full and happy, not deprived. I’ve made it for lunch and dinner, and it never disappoints.

Reasons to Love This Roasted Cauliflower Feta and Orzo Salad

Savory roasted cauliflower and sweet dried cherries meet salty feta for a flavor combo that’s anything but boring.
The honey lemon dressing is tangy and just sweet enough to brighten every bite without overpowering the veggies.
It’s a hearty salad that works as a main dish for an easy lunch or dinner, keeping you satisfied for hours.

Key Ingredients for This Orzo Salad

Cauliflower: Choose a firm, white head with no brown spots. Pre-cut florets save time but may be smaller; adjust roasting time accordingly.
Feta cheese: Buy a block of feta and crumble it yourself for the best texture and flavor. Pre-crumbled feta often contains anti-caking agents that make it drier.
Dried cherries: They add a sweet-tart pop. Dried cranberries are a perfect substitute if you can’t find cherries.

Kitchen Tools for Roasted Cauliflower Salad

Large baking sheet (for roasting cauliflower in a single layer)
Pot for boiling orzo
Colander (for draining and rinsing pasta)
Large bowl (for tossing everything together)
Whisk (for the dressing)

Tips for Perfect Roasted Cauliflower and Orzo Salad

After cooking the orzo, rinse it under cold water to stop the cooking and cool it quickly for the salad. This also washes off excess starch so the pasta doesn’t get gummy. Toss the drained orzo with a tablespoon of olive oil to keep the grains separate.

Let the roasted cauliflower cool completely before adding it to the salad. If it’s still warm, it will wilt the spinach and soften the feta. I usually set it aside while the orzo cooks, and by the time everything’s ready, it’s cool enough.

Variations on Roasted Cauliflower and Orzo Salad

To make this salad gluten-free, swap the orzo for cooked quinoa or a gluten-free pasta. Add shredded rotisserie chicken or chickpeas to turn it into a heartier main. If you don’t have dried cherries, dried cranberries work just as well. For a dairy-free version, use a vegan feta or simply skip the cheese, the dressing and roasted cauliflower still shine.

Serving Ideas for This Healthy Salad Recipe

This salad is a meal on its own, but you can bulk it up with grilled chicken or salmon for extra protein. It also makes a great side dish alongside roasted lamb or a simple bowl of tomato soup. For a picnic or potluck, serve it at room temperature; the flavors actually get better after an hour or so.

How to Store Leftover Roasted Cauliflower Salad

Store leftovers in an airtight container in the fridge for up to 3 days. For the best texture, keep the dressing separate and add it just before serving. The spinach will wilt over time, so this salad is best enjoyed the day it’s made, but it’s still tasty the next day.

Roasted Cauliflower Feta and Orzo Salad FAQs

Can I make this salad ahead of time?

Yes, you can roast the cauliflower, cook the orzo, and make the dressing a day ahead. Keep them separate and assemble just before serving to keep the spinach crisp.

What can I use instead of feta cheese?

Goat cheese or grated Parmesan work well as substitutes. For a vegan option, use a plant-based feta or omit the cheese entirely.

Is this salad gluten-free?

No, because orzo is made from wheat. To make it gluten-free, use gluten-free pasta or quinoa instead of orzo.

Can I use frozen cauliflower?

Yes, but thaw and pat it very dry before roasting. Frozen cauliflower holds more moisture, so it won’t get as charred. Extend the roasting time by 5-10 minutes.

Recipe

Roasted Cauliflower, Feta, and Orzo Salad

Spinach salad with roasted cauliflower, orzo, feta cheese, dried cherries, red onion, and a simple honey lemon dressing. This salad is loaded with flavor and is great for lunch or dinner.

easyVegetarian

20 min

Prep Time

25 min

Cook Time

45 min

Total Time

Servings

Lunch

Course

American

Cuisine

513 kcal

Calories

Ingredients

Servings

1 head cauliflower, broken into small florets
4 tbsp olive oil
3 cloves garlic, minced
1 tsp kosher salt
0.5 tsp freshly ground black pepper

1 cup orzo pasta
0.25 cup red onion, thinly sliced
1 cup crumbled feta cheese
0.667 cup dried cherries
4 cup baby spinach

dressing

3 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice
1 tsp honey

1 tsp Dijon mustard
to taste kosher salt and black pepper

Instructions

1
Preheat the oven to 400 degrees F.
2
In a bowl, toss the cauliflower with 3 tablespoons of the olive oil, the garlic, salt, and pepper. Spread on a large baking sheet and roast until tender and cauliflower is slightly charred, about 20-25 minutes. Let cool and set aside.

3
Meanwhile, in a pot of salted boiling water, cook the orzo until al dente. Drain in colander, rinse under cold water, drain well, and toss with the remaining 1 tablespoon of olive oil.
4
In a large bowl, make the dressing. Whisk together the olive oil, lemon juice, honey, mustard, salt, and pepper. Add the cooked orzo, roasted cauliflower, red onion, crumbled feta cheese, and dried cherries. Toss until well coated with the dressing. Add the spinach and toss one more time. Taste and season with more salt and pepper, if desired. Serve.

Nutrition (per serving)

513kcal

Calorie breakdown

Protein13%69 kcal

Fat50%268 kcal

Carbohydrates37%200 kcal

How this was calculated — 15 of 15 ingredients matched

cauliflowerCauliflower, raw125 kcal

olive oilOil, corn, peanut, and olive530 kcal

garlicGarlic, raw22 kcal

kosher saltSalt, table0 kcal

freshly ground black pepperPepper, banana, raw1 kcal

orzo pastaPasta, whole grain, 51% whole wheat, remaining unenriched semolina, dry869 kcal

red onionOnions, red, raw26 kcal

crumbled feta cheeseCheese, feta636 kcal

dried cherriesCherry juice, tart94 kcal

baby spinachBabyfood, vegetables, spinach, creamed, strained355 kcal

extra-virgin olive oilOil, oat398 kcal

fresh lemon juiceLemon juice, raw10 kcal

honeyHoney roll sausage, beef9 kcal

Dijon mustardMustard, prepared, yellow3 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

Serving size ≈ 391 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: nutFree, vegetarian

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