Warm Toasted Orzo Salad with Za’atar Cauliflower, Sautéed Grapes, and Goat Cheese with Pomegranate Vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the cauliflower with 2 tablespoons olive oil, the za’atar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a sheet pan and roast for 20 to 22 minutes, turning halfway, until golden and tender.

2. 2

   While the cauliflower roasts, cook the orzo in salted boiling water for 8 to 10 minutes, until al dente. Drain well.

3. 3

   Heat a large skillet over medium heat. Add the drained orzo with 1 tablespoon olive oil and cook for 2 to 3 minutes, stirring, so it develops a light toasted note. Keep warm.

4. 4

   In the same skillet, add the remaining 1 tablespoon olive oil and sauté the shallot for 2 minutes until softened. Add the red grapes and cook for 1 to 2 minutes, just until warmed through and a few begin to split slightly. Remove from the heat.

5. 5

   For the vinaigrette, whisk together the pomegranate molasses, red wine vinegar, honey, Dijon mustard, water, lemon zest, remaining salt, and remaining black pepper in a small bowl until emulsified.

6. 6

   In a large bowl, combine the toasted orzo, roasted cauliflower, sautéed shallot and grapes, baby spinach, and fresh parsley. Pour in the vinaigrette and toss gently so the spinach softens slightly from the residual heat.

7. 7

   Transfer the salad to a platter or individual plates. Finish with crumbled goat cheese and toasted pumpkin seeds on top. Serve warm.