This is from Chrissy’s Cravings, which I’ve talked about before; it’s the “lightest” recipe we’ve made from the cookbook (there may be others, we don’t know yet). We’ve made this twice so far and it comes together really quickly because you get to use the roasting and cooling time to do all the other prep and then it seems like you didn’t have to wait for anything!

Break up a head of cauliflower and roast, boil water, cook feta, make the dressing, mix together in a bowl. I know that sounds easy, and I do tend to think that making food is easier than it really is, so I’ll go through it more thoroughly.

Broken up, ready to roast.

The cauli gets tossed in some olive oil, salt, pepper, and minced garlic and roasted; then set aside to cool.

The best picture of orzo cooking that you ever did see.

The orzo gets boiled, rinsed, and oiled; then set aside to cool.

It’s coming together!

Meanwhile, the dressing gets whisked, feta crumbled, and onions cut.

Toasted pine nuts for crunch.

Since I have a huge bag of pine nuts from Costco (it’s the best deal), I like to throw them in salads when I can; toasting gives a nice flavor.

Brick feta.

I like using the brick feta because it’s cheaper per ounce, and there aren’t as many preservatives as in the tubs of pre-crumbled feta. Plus, it’s not that hard to slice and crumble.

Mosty toasty roasty.

When the cauli is cool (it always is!), and you’re ready to assemble, throw everything in the bowl, along with a handful of dried cranberries (Chrissy recommends cherries, but I don’t have those) and fresh spinach.

Serve and eat immediately before I take your plate. Surprisingly, this holds up for lunch the next day without getting too wilty.

Now, go get Cravings (amzn affiliate link) so that I can afford her next book, Hungry for More!