Roasted Cauliflower Orzo with Honey-Lemon Feta

Instructions

1. 1

   Preheat the oven to 220°C/425°F with racks in the upper and lower thirds. During the roughly 15-minute preheat, cut the cauliflower into 3 cm florets, weighing 1000 g after trimming, and chop the parsley. Check that the feta is labelled suitable for vegetarians or made with microbial or vegetarian rennet, not animal rennet.

2. 2

   Toss the cauliflower with 2 tbsp olive oil, the smoked paprika, 0.5 tsp salt and all the black pepper. Spread across two approximately 40 × 30 cm rimmed baking trays without crowding. Roast for 25–30 minutes until browned and tender, turning the florets and swapping the trays between racks halfway through.

3. 3

   As soon as the cauliflower goes into the oven, bring the 3000 ml water to a boil in a covered 5-litre saucepan over high heat. Add the remaining 0.5 tsp salt and the 360 g dry orzo. Cook uncovered over medium-high heat, stirring occasionally, for 8–11 minutes or according to the packet until tender. Drain, return to the saucepan off the heat and stir in the remaining 1 tbsp olive oil. Cover to keep warm.

4. 4

   While the orzo cooks, crumble the feta into a bowl. Add the honey, lemon juice and lemon zest, then fold gently to coat without mashing the cheese.

5. 5

   Stir the roasted cauliflower and parsley into the warm orzo. Divide between four bowls and spoon the honey-lemon feta and all its dressing over the top. Serve immediately.