For the vegetables:
1 medium head cauliflower, cut into florets
1 small red onion, diced into 1/2-inch pieces
Olive oil, to taste
Kosher salt and pepper, to taste
For the pasta salad:
2 cups (12 ounces) dried orzo pasta
1/4 cup sherry vinegar (see Recipe Note)
1/4 cup good-quality olive oil
1 tablespoon lemon juice
1 teaspoon honey (see Recipe Note)
1 garlic clove, minced
1/2 cup mix of raisins and sultanas
1/4 cup toasted pine nuts
3 tablespoons minced Italian parsley
Kosher salt and pepper, to taste
For the vegetables, preheat oven to 400°F. Toss the cauliflower and red onion with enough olive oil to lightly coat; season generously with salt and pepper. Roast the vegetables, stirring once or twice, until vegetables are light golden-brown and caramelized, about 20 to 25 minutes.
For the pasta salad, cook the orzo in generously salted boiling water, approximately 8 to 9 minutes. Drain and transfer to a large bowl.
Scrape the roasted vegetables with their pan juices into the bowl with the pasta. In a separate bowl, whisk vinegar, olive oil, lemon juice, honey, and garlic to combine. Season with salt and pepper. Pour over the the noodles. Fold in raisins, pine nuts, and parsley to combine. Allow to rest for at least one hour before serving, or cover and chill until ready to serve (if chilled, bring to room temperature before serving). Taste and adjust seasoning as needed.
Recipe Note
- Red wine or balsamic vinegar can be substituted in place of the sherry vinegar.
- If vegan, substitute sugar, agave, or maple syrup for the honey.