With the weather transitioning into that fall-like feeling, people are getting all geared up to make pumpkin spice everything and apple everything. Meanwhile I’m over here like, cauliflower and brussels sprouts all day, err’ day! I have embraced the cooler temps by making one or both of these veggies every day for the past week or so, and it’s safe to say that in that time, I’ve made more cauliflower than I did all summer long. I’m about as revved up for cauliflower as one can possibly be, and I’m especially excited to share some of these fantastic new recipes with you.

I’m doubly excited about this particular recipe because it is my new lunchtime love. It makes a nice sized batch and stores beautifully making it simply perfect for lunches throughout the week. It is fairly quick and easy to make and although there is pasta in it, this is nothing like your typical pasta salad. This has plenty of veggies to satisfy even your hangriest moments, and fun flavor play between the sweet-tart vinaigrette, slightly sharp red onion, and creamy feta. I ate this first batch almost entirely by myself (and didn’t really want to share), and I’m still sad it is gone. I will probably make another batch this weekend for next week’s lunches.


  • 1 head cauliflower, broken into florets (about 5 cups)
  • 6 tbsp. olive oil, divided
  • 3 cloves garlic, minced
  • 1½ tsp. kosher salt, divided
  • 1 tsp. freshly ground black pepper, divided
  • 1 cup orzo pasta
  • 3 tbsp. freshly squeezed lemon juice
  • 1 tsp. honey
  • 1 tsp. Dijon mustard
  • ¼ cup thinly sliced red onion
  • 1 cup crumbled feta cheese
  • 2/3 cup dried cranberries
  • 4 cups baby spinach


  • 01

    Preheat the one to 400˚ F. In a bowl, combine the cauliflower with 2 tablespoons of the olive oil, the garlic, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Spread on a rimmed baking sheet in an even layer and roast until softened and beginning to char, about 20-25 minutes. Remove from the oven and let cool.

  • 02

    Meanwhile, bring a pot of water to boil. Cook the orzo according to the package directions but reducing the cooking time by 1-2 minutes. Drain well in a mesh sieve, rinse with cold water, and toss with 1 tablespoon of the oil while still in the sieve.

  • 03

    To make the dressing, combine the remaining 3 tablespoons of oil with the lemon juice, honey, Dijon, remaining ½ teaspoon of salt, and the remaining ½ teaspoon of pepper in a large bowl. Whisk to blend well. Add the orzo to the bowl along with the roasted cauliflower, onion, feta and dried cranberries. Toss until well combined and coated with the dressing. Add the spinach to the bowl and toss once more. Taste and adjust seasoning as needed.


  • Mmmm, love the way this sounds! I love anything that has spinach & feta in it and I’m all for salads like these for lunch, so I’m actually pretty excited haha. Pinned!

  • Erin

    I am so excited to make this! I love making things like this that I can claim ALL MINE – Sorry its for my lunch ;) I will be making this next week 100% and possibly the Tunnel of Fudge to go with it :D

  • Melissa Brooker

    This is now dinner tonight and I just ordered Cravings! I love Chrissy Teigen!

  • Erin

    Do you like her cookbook? I was pleasantly surprised! Everything that I’ve made so far has been delicious!

  • Melissa Brooker

    So, i made this last night and had to comment! We both loved it! The dried cranberries add such a nice flavour pop! The whole salad is just perfect together! good thing i have lots of orzo, i think i will have to make more very soon! I’m trying to get my husband to buy his lunch less often, and going by how much he loved this, maybe if i make this for him he will eat it instead!

  • Zsuzsanna Beard

    This sounds fantastic – what a lovely combination of flavors and textures! Thanks for sharing.

  • Julie

    I made a version of this using what I had on hand this morning and it was delish! Great idea.

  • Erin

    I made it. I ate it. I LOVED it. Great recipe :)

  • Ruth

    I made this yesterday and it was delicious! I also added sweet potato — diced and roasted with the cauliflower. It is going to be my lunch all week.

  • Annie

    Yes, I LOVE it! My friend told me about it several months ago and I was a bit skeptical but I checked it out of my library and loved it so much that I bought my own copy. I have made so many things and loved them all!

  • I just made this and CANNOT wait for dinner tonight and lunch tomorrow! Thank you for the recipe!

  • Adrianne

    Delicious recipe. I’m making it for the second time tonight. Do you prefer it room temperature or chilled? I think I prefer it room temperature and was wondering if you ever heat it up after it’s been refrigerated or if that’s a no-no because of the spinach.

  • Cauliflower is SUCH an underrated veggie! Everything about this salad sounds good to me!

  • Annie

    I really like it both ways! I haven’t rewarmed it though so I don’t know how it is that way. I agree, the texture might get a little weird because of the spinach but I don’t exactly think it would be bad either – probably just wilted.

  • Jen

    This looks delish! I’m putting it on my menu plan for this week. Yum!