This Roasted Cauliflower Orzo is a simple Mediterranean dinner packed with fiber-rich vegetables, bright lemon flavor, and satisfying comfort. It comes together with pantry staples, tastes fresh and nourishing, and makes an easy, budget-friendly option for healthy weeknight meals.
cut into small florets), (about 2 pounds / 900 g
drained and rinsed), (15 oz / 400 g
+ a pinch of salt and pepper
juice and zest
dijon or yellow
or maple syrup
grated
kalamata or taggiasche - pitted
chopped
Roast Veggies: Preheat oven to 430°F /220°C. Add 1 medium cauliflower head cut into florets and 1 can chickpeas (drained and rinsed) to a large sheet pan.Toss with 2 tablespoons extra virgin olive oil, 2 teaspoons smoked paprika, a pinch of salt and pepper. Roast at 430°F /220°C for 30 minutes, until golden and slightly charred.
Make Dressing: In the meantime, in a small bowl, whisk together 2 tablespoons extra virgin olive oil, zest and juice of ½ lemon, 1 tablespoon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, 1 clove garlic (grated), ½ teaspoon salt, and pepper. Set aside.Cook 1 cup orzo in lightly salted boiling water 10 minutes before the vegetables are done so it’s hot and ready to toss. Don't overcook it - boil until just tender.
Combine on the sheet pan: Drain orzo and add it hot to the sheet pan with roasted cauliflower and chickpeas.Add ½ cup olives, ½ cup crumbled feta, ¼ cup fresh parsley, and the dressing.Toss directly on the sheet pan so the orzo absorbs all the roasted flavors.
Serve: Enjoy warm in bowls with a bright squeeze of lemon, plenty of parsley, and a little extra feta on top.