A simple Mediterranean orzo recipe for a healthy, flavour-packed dinner for two.

I picked up a packet of orzo recently, and today felt like the perfect moment to finally use it in a simple Mediterranean orzo recipe. If you’ve never cooked with it before, orzo looks like a grain of rice but is actually a small, quick-cooking pasta that works brilliantly in healthy orzo dinners, salads, soups, and easy one-tray dishes. It soaks up flavour beautifully, which makes it perfect for this roasted cauliflower orzo with chickpeas, feta, and a bright lemon dressing.

As it’s Friday, I’ll be doing my usual round in the village — collecting my sourdough bread order from the panadería, then popping into Martha’s store next to Alicia’s bar. I always stop by for breakfast, and today I’ll grab a fresh cauliflower while I’m there, as I already have everything else waiting back at the casa.

If you’re looking for a quick vegetarian meal for two, a healthy Mediterranean orzo recipe, or a simple way to enjoy roasted vegetables, this dish brings everything together perfectly. Light, nourishing, and full of roasted flavour.

Why This Mediterranean Roasted Cauliflower Orzo Works

This roasted cauliflower orzo is:

Quick and ready in under 30 minutes

Packed with Mediterranean flavour

Vegetarian, healthy, and budget-friendly

Ideal for a simple weekday dinner

Perfect served warm or at room temperature

Ingredients

Roasted Vegetables

½ medium cauliflower (about 450 g), cut into small florets

½ tin chickpeas (from a 400 g tin), drained and rinsed

1 tbsp extra virgin olive oil

1 tsp smoked paprika

Pinch of sea salt and black pepper

Orzo

100 g orzo

Dressing

1 tbsp extra virgin olive oil (or more to taste)

Juice and zest of ¼ lemon

½ tbsp Dijon mustard

½ tbsp honey

½ tsp dried oregano

¼ tsp sea salt (plus extra to taste)

Black pepper, to taste

1 garlic clove, grated

30–35 g pitted olives

35 g feta, crumbled

½ handful fresh parsley, chopped

How to Make Roasted Cauliflower Orzo

1. Roast the vegetables

Preheat the oven to 200°C (fan 180°C).
Spread the cauliflower florets and chickpeas on a large baking tray.
Drizzle with olive oil, sprinkle with smoked paprika, salt, and pepper, and toss well.
Roast for 30 minutes, until golden and lightly charred.

2. Make the dressing

In a small bowl, whisk together the olive oil, lemon zest and juice, mustard, honey, oregano, grated garlic, sea salt, and black pepper. Set aside.

3. Cook the orzo

Cook the orzo in lightly salted boiling water for 8–10 minutes, or until just tender.
Drain thoroughly.

4. Bring it all together

Add the hot, drained orzo directly onto the baking tray with the roasted cauliflower and chickpeas.
Scatter over the olives, crumbled feta, and fresh parsley.
Pour the dressing over the top and toss everything together so the orzo absorbs all the roasted flavours.

Serving Suggestions

Enjoy warm for a comforting vegetarian supper

Serve at room temperature as a Mediterranean lunch bowl

Add extra feta or lemon juice for brightness

Great with crusty sourdough (perfect timing on Fridays!)

This recipe is part of my Pasta Recipes — The Flexible Chef's Complete Collection — a growing collection of pasta dishes from quick weeknight suppers to slow-cooked ragù and baked Italian classics.

Wonky photos, proper pasta, genuine adventures – The Flexible Chef