Mediterranean Roasted Cauliflower Orzo with Feta Recipe
Mediterranean Roasted Cauliflower Orzo with Feta combines caramelized cauliflower, tender orzo, chickpeas, garlic, lemon, herbs, and salty feta in a colorful Mediterranean-inspired meal. Roasting the cauliflower first gives it beautifully browned edges and a deeper flavor that makes the dish especially satisfying. Fresh lemon and herbs balance the richness of the olive oil and feta, while chickpeas add texture and substance. It's delicious as a vegetarian main dish, easy lunch, or colorful side for a Mediterranean-style dinner.
Ingredients
- 1 large head cauliflower about 2 pounds before trimming, cut into medium florets
- 10 ounces dry orzo
- 1 15-ounce can chickpeas, drained and rinsed
- 4 tablespoons extra-virgin olive oil divided
- 4 garlic cloves finely minced
- 1 large lemon zested and juiced
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper
- 4 ounces crumbled feta cheese
- ½ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill optional
Instructions
- Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper if desired.
- Place the cauliflower florets on the baking sheet and toss with 3 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Spread into a single layer.
- Roast the cauliflower for 25–30 minutes, turning the florets halfway through, until tender and browned around the edges.
- Meanwhile, bring a large pot of salted water to a boil. Cook the 10 ounces orzo according to the package directions until al dente, then drain thoroughly.
- Transfer the warm orzo to a large mixing bowl. Add the remaining 1 tablespoon olive oil, minced garlic, 1 teaspoon lemon zest, remaining 1 teaspoon oregano, and remaining ½ teaspoon salt, then toss gently.
- Add the drained chickpeas and fold them into the orzo.
- Add the roasted cauliflower, chopped parsley, optional dill, and crumbled feta, then gently toss until evenly distributed.
- Add about 2 tablespoons fresh lemon juice, toss, and taste. Add more lemon juice if desired, adjusting the seasoning with additional black pepper or salt only if needed.
- Let the orzo rest for about 5 minutes, then serve warm or at room temperature with additional parsley and lemon wedges if desired.