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.

  • Yield about 6 servings


  • 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.