Roasted Cauliflower Salad With Orzo in a Basil Pesto Tahini Sauce

Step 1

Preheat oven to 450°

Step 2

In a bowl, cut the cauliflower into small florets

Step 3

Add the oil and oregano to the bowl, mix well

Step 4

Spread the cauliflower florets on a baking tray

Step 5

Wrap the bell pepper in aluminum foil and place it on the same baking tray

Step 6

Place baking tray in oven

Step 7

Roast cauliflower and bell pepper for 20-25 minutes until the cauliflower has browned

Step 8

Remove from the oven and let them cool

Step 9

While the veggies are roasting, cook the orzo pasta

Step 10

In a blender, add all the ingredients for the basil pesto tahini

Step 11

Blend on low until all the ingredients are blended

Step 12

Set aside a half cup of the basil pesto tahini and refrigerate the remaining sauce

Step 13

Open the roasted bell pepper foil and remove the skin from the pepper

Step 14

Dice the bell pepper finely

Step 15

In a pan, add the cooked orzo, roasted cauliflower, bell pepper and the basil pesto tahini sauce

Step 16

Set the heat to medium and gentle mix all the ingredients

Step 17

Cook for no more than 4 minutes

Step 18

Turn off heat and serve immediately