Roasted Cauliflower Orzo Salad

Langkah-langkah

1. Cook the pasta in a large stockpot of generously-salted water until it is al dente, according to package directions.  Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot.  Set aside.
2. In a large mixing bowl, combine the cooked pasta, roasted cauliflower, olives, sun-dried tomatoes, crumbled cheese, pine nuts, red onion, and vinaigrette.  Toss until evenly combined.
3. Serve immediately, or cover and refrigerate for up to 3 days.
4. Heat oven to 400°F.
5. Add the cauliflower to a large mixing bowl, drizzle evenly with olive oil, and toss until combined.  (You can also do this directly on the baking sheet.)  Turn the cauliflower out onto a large baking sheet, and spread out in a single layer.  Season evenly with a few generous pinches of salt and pepper.
6. Bake uncovered for about 25-30 minutes, or until the cauliflower is lightly browned and tender.  Remove from the oven, and set aside until ready to use.
7. Whisk all ingredients together in a small bowl (or shake in a mason jar) until completely combined.