Roasted Cauliflower and Orzo Bowl with Honey Lemon Feta
Tender roasted cauliflower tossed with warm orzo, fresh herbs, crunchy toppings, and crowned with crumbled feta drizzled in honey and lemon. A light yet satisfying Mediterranean-inspired bowl.
Prep: 15 minutes
Cook: 25 minutes
Total: ~40 minutes
Serves: 4
Ingredients
For the Bowl
1 medium cauliflower, cut into florets
2 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
Salt & black pepper, to taste
1 cup orzo pasta
1 ½ cups baby spinach (or arugula)
¼ cup red onion, thinly sliced
¼ cup toasted almonds or pistachios, chopped
2 tbsp fresh parsley, chopped
For Honey Lemon Feta
½ cup feta cheese, crumbled
1 tbsp lemon juice + ½ tsp zest
1 tbsp honey
1 tsp olive oil
Optional Garnish
Pomegranate seeds or dried cranberries
Instructions
Roast Cauliflower
Preheat oven to 425°F (220°C).
Toss cauliflower with olive oil, paprika, garlic powder, salt, and pepper.
Spread on a baking sheet and roast 20–25 minutes until golden and crispy at edges.
Cook Orzo
Cook orzo in salted boiling water until al dente (about 8–9 minutes).
Drain and drizzle with a little olive oil to prevent sticking.
Make Honey Lemon Feta
In a small bowl, mix crumbled feta with lemon juice, zest, honey, and olive oil.
Stir until creamy and slightly saucy.
Assemble Bowls
Divide spinach or arugula among bowls.
Top with warm orzo, roasted cauliflower, red onion, and nuts.
Spoon honey lemon feta over the top.
Garnish with parsley and (if using) pomegranate seeds.
Tips
For more protein, add grilled chicken or chickpeas.
Swap orzo with farro, quinoa, or couscous for variety.
Serve warm or at room temperature — it works both ways.
Nutritional Information
Calories: ~380
Protein: 12g
Carbs: 50g
Fat: 14g
Fiber: 6g