My cousin, Jenn made this for us when we visited her in Colorado. It was SO good that I just had to make it again!! Sodahl fav :)
Serves 4 -6: 2 green, 1 blue, 1 yellow, ½ purple, 1 teaspoon
1 small head cauliflower, broken into florets (about 5 cups)
4 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup orzo pasta
For the dressing / salad:
3 tablespoons EVOO
3 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon pepper
¼ cup thinly sliced red onion
1 cup crumbled feta cheese
2/3 cup dried cherries
4 cups baby spinach
Preheat oven to 400. In a bowl, toss cauliflower with 3T of olive oil, garlic, salt and pepper. Spread on a rimmed baking sheet and roast until softened and edges are charred (20 – 25 minutes). Let cool and set aside.
Meanwhile, in a pot of salted boiling water, cook the orzo according to package directions, but for 1-2 minutes less than called for. Drain in a colander, rinse under cold water, drain well, and toss with the remaining 1 tablespoon oil (right in the colander).
In a big bowl, whisk together the olive oil, lemon juice, honey, mustard, salt, and pepper. Add the cooked orzo, roasted cauliflower, onion, feta, and cherries and toss until coated with the dressing. Throw the spinach on top and toss one more time.