Description
This roasted cauliflower & orzo bowl with honey-lemon feta is pure comfort in every bite. Smoky, golden cauliflower meets tender orzo, fresh herbs, and a creamy-sweet citrus feta topping. A cozy, flavorful, and nourishing recipe perfect for lunch, dinner, or meal prep.
Ingredients
- 1 small head cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt and black pepper, to taste
1 cup orzo pasta
½ cup crumbled feta cheese
1 tablespoon honey
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons chopped fresh parsley
Optional: 2 tablespoons toasted almonds or pine nuts for crunch
Instructions
Preheat oven to 425°F (220°C).
Toss cauliflower florets with olive oil, smoked paprika, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until golden and tender.
Meanwhile, cook the orzo according to package instructions. Drain and set aside.
In a small bowl, mix crumbled feta with honey, lemon juice, and zest.
In a large bowl, toss the orzo with roasted cauliflower and chopped parsley.
Spoon honey-lemon feta over the bowl and top with toasted nuts, if using.
Serve warm or at room temperature.
Notes
For added protein, toss in roasted chickpeas or grilled chicken.
This bowl holds beautifully for 3–4 days in the fridge and tastes great cold too.
Want it dairy-free? Use a plant-based feta alternative or skip the cheese altogether.
Orzo can be swapped with couscous, farro, or quinoa for a twist.
Add arugula, spinach, or kale for a green boost.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting + Boiling
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 370 kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5 g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 22mg