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Feature image showing vibrant roasted cauliflower orzo with olives feta and parsley.

Roasted Cauliflower Orzo With Chickpeas and Feta

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 medium cauliflower head (about 2 pounds / 900 g), cut into small florets
  • 1 can chickpeas (15 oz / 400 g), drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons smoked paprika + a pinch of salt and pepper
  • 1 cup (200 g) orzo

For the Sauce

  • 2 tablespoons extra virgin olive oil or more to taste
  • ½ lemon juice and zest
  • 1 tablespoon mustard Dijon or yellow
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon dried oregano
  • ½ teaspoon salt or more to taste + black pepper
  • 1 clove garlic grated
  • ½ cup (65 g) olives Kalamata or taggiasche - pitted
  • ½ cup (70 g) crumbled feta
  • ¼ cup (1 handful) fresh parsley chopped

  • Roast Veggies: Add 1 medium cauliflower head cut into florets and 1 can chickpeas (drained and rinsed) to a large sheet pan.
    Toss with 2 tablespoons extra virgin olive oil, 2 teaspoons smoked paprika, a pinch of salt and pepper. Roast 30 minutes, until golden and slightly charred.
    Step 1 Roasted cauliflower and chickpeas on sheet pan ready for Mediterranean orzo dinner.
  • Make Dressing: In the meantime, in a small bowl, whisk together 2 tablespoons extra virgin olive oil, zest and juice of ½ lemon, 1 tablespoon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, 1 clove garlic (grated), ½ teaspoon salt, and pepper. Set aside.
    Cook 1 cup orzo in lightly salted boiling water 10 minutes before the vegetables are done so it’s hot and ready to toss. Don't overcook it - boil until just tender.
    Step 2 Whisking lemon dressing for easy roasted cauliflower orzo meal.
  • Combine on the sheet pan: Drain orzo and add it hot to the sheet pan with roasted cauliflower and chickpeas.
    Add ½ cup olives, ½ cup crumbled feta, ¼ cup fresh parsley, and the dressing.
    Toss directly on the sheet pan so the orzo absorbs all the roasted flavors.
    Step 3 Tossing hot orzo with roasted vegetables olives feta and parsley on sheet pan.
  • Serve: Enjoy warm in bowls with a bright squeeze of lemon, plenty of parsley, and a little extra feta on top.
    Step 4 Roasted cauliflower orzo with chickpeas and feta served in a bowl.
Substitutions
  • Cauliflower → Broccoli, Brussels sprouts, sweet potatoes, or mixed roasted veggies
  • Chickpeas → White beans, lentils, or tofu cubes
  • Extra Virgin Olive Oil → Avocado oil or a light olive-oil blend
  • Smoked Paprika, Salt & Pepper → Sweet paprika, chili flakes, or Italian seasoning
  • Orzo → Small pasta shapes, pearl couscous, farro, quinoa, or quick-cooking brown rice
  • Lemon (juice & zest) → Red wine vinegar or a splash of apple cider vinegar
  • Dijon or Yellow Mustard → Whole-grain mustard or a spoon of tahini
  • Honey → Maple syrup or a pinch of sugar
  • Dried Oregano → Thyme, basil, or Italian herb mix
  • Garlic → Garlic powder or roasted garlic
  • Olives → Green olives, capers, or chopped sun-dried tomatoes
  • Feta → Goat cheese or dairy-free feta
  • Fresh Parsley → Dill, basil, or mint
Tips
  • Cut cauliflower small and even so it roasts fast and develops golden, flavorful edges.
  • Dry chickpeas thoroughly to help them roast instead of steam for extra crunch.
  • Use a large sheet pan to give veggies room to brown (crowded pans = mushy cauliflower).
  • Cook the orzo while roasting so everything comes together hot and fast.
  • Don’t skip the lemon zest — it brightens the entire dish and amplifies those fresh flavors.
  • Store leftovers in an airtight container in the fridge for 2 to 3 days, or freeze them for up to 3 months.
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