ROASTED CAULIFLOWER ORZO SALAD

INGREDIENTS

ROASTED CAULIFLOWER ORZO SALAD 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)

ROASTED CAULIFLOWER INGREDIENTS:

• 1 head cauliflower
• 1 tablespoon olive oil
• Kosher salt and freshly-cracked black pepper

LEMON VINAIGRETTE INGREDIENTS:

• 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

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INSTRUCTIONS

TO MAKE THE ROASTED CAULIFLOWER ORZO SALAD:

1. 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.
2. 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.
3. Serve immediately, or cover and refrigerate for up to 3 days.

TO MAKE THE ROASTED CAULIFLOWER:

1. Heat oven to 400°F.
2. 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.
3. 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.