• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil.
• Bring a pot of salted water to a boil and cook the orzo according to the package directions.
• Place the cauliflower florets on the baking sheet. Drizzle the florets with the olive oil. Season them liberally all over with the salt, pepper and garlic powder.
• Roast the cauliflower for 25 to 30 minutes, tossing once during cook time. You want to roast until it is charred and golden and tender.
• While the cauliflower roasts, prep the rest of the ingredients! You can toast the pine nuts by placing them in a nonstick pan over medium-low heat. Toss and shake the pan consistently for 5 to 6 minutes, until golden and fragrant and nutty.
• Chop the herbs - I love to use a mix of parsley, basil and chives. Make the dressing too!
• Once the cauliflower is done, time to make the salad.
• Toss the orzo with a few tablespoons of the dressing in a large bowl. Add the cauliflower, feta, the herbs and pine nuts. Drizzle on some more dressing and toss well until everything is combined. Taste and season with more salt and pepper or dressing as needed.
• This works great as leftovers and tastes wonderful chilled from the fridge too!

dilly lemon dressing

• Whisk together the lemon, vinegar, honey, dill, garlic and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. This can be made ahead of time and stored in the fridge.