Mediterranean Roasted Cauliflower & Orzo Bowl With Honey Lemon
This bowl is bright, cozy and full of Mediterranean flavors. The cauliflower gets roasted until golden, the orzo adds a soft and comforting base and the honey-lemon feta dressing brings sweet, tangy richness. It works well warm or room temp, so it’s great for lunch, meal prep or an easy dinner.
Time
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
For the Roasted Cauliflower
1 small head cauliflower, cut into florets
Olive oil
Salt and pepper
Garlic powder (optional)
For the Orzo Salad Base
1 cup dry orzo
Baby spinach (about 4 cups)
Sliced red onion (about 1/4 cup, optional)
Dried cherries (about 2/3 cup, optional)
Almonds, for garnish
For the Honey-Lemon Feta Dressing
Crumbled feta (1/3 to 1 cup, depending on how creamy you want it)
Honey
Lemon zest
Lemon juice
Olive oil
Dijon mustard (optional)
Fresh parsley, chopped
Instructions
Roast the cauliflower
Heat the oven to 220°C (425°F). Toss the florets with olive oil, salt, pepper and garlic powder. Spread on a baking sheet. Roast for 20–25 minutes until golden and crisp on the edges.
Cook the orzo
Boil in salted water until al dente. Drain well. While it’s still warm, toss it with the baby spinach so the leaves soften slightly.
Prep the add-ins
Slice the red onion. Measure the dried cherries. Roughly chop the almonds if you prefer smaller pieces.
Make the dressing
In a bowl, whisk olive oil, lemon juice, lemon zest, honey and Dijon (if using). Stir in the feta until it forms a loose, creamy mixture. Add parsley and adjust salt and pepper.
Assemble the bowl
Add the orzo and spinach to a large bowl. Add red onion, dried cherries and roasted cauliflower. Drizzle with the honey-lemon feta dressing and toss gently.
Finish
Sprinkle almonds on top before serving.
Tips
Roast the cauliflower on a wide sheet pan so it browns instead of steaming.
Make sure the orzo is well-drained so the dressing doesn’t thin out.
Add the spinach while the orzo is warm to help it soften just enough.
Taste the dressing before adding salt; feta is already salty.
Stir a little pasta water into the dressing if you want it looser.
Cut the cauliflower into even pieces so it roasts evenly.
If using red onion, soak it in cold water for a minute to mellow the sharpness.
Add honey slowly. You want balance, not sweetness.
Variations
Creamy Style: Add a spoon of Greek yogurt to the dressing.
Herb Lover: Add basil or dill along with parsley.
Protein Boost: Add grilled chicken, chickpeas or roasted tofu.
No-Fruit Version: Skip the cherries and add sun-dried tomatoes.
Nut Swap: Use pistachios or walnuts instead of almonds.
Extra Veg: Add roasted zucchini, peppers or broccoli.
Lemon-Heavy: Add more zest and an extra squeeze of juice.
Warm Bowl: Serve everything warm instead of at room temperature.
Q&A
Can I make this ahead?
Yes. Keep the dressing separate and toss before serving to keep the spinach fresh.
Can I serve it cold?
It works well cold, warm or room temp.
Can I replace orzo?
Couscous, quinoa or small pasta shapes all work.
How long does it keep?
About 3 days in the fridge if stored without the almonds.
Is the dressing meant to be thick?
Yes. It’s creamy from the feta. Add a splash of water or olive oil if you want it thinner.
Nutrition
(Approx. per serving)
This varies, but a typical serving lands around:
Calories: 480–560
Protein: 14–18 g
Carbs: 55–65 g
Fat: 20–25 g
Fiber: 6–9 g
Conclusion
This bowl has a nice mix of textures and flavors. The cauliflower adds warmth, the orzo makes it satisfying and the honey-lemon feta dressing brightens everything. If you want a lighter version, a vegan one, or a creamy version, just tell me.