Sicilian Orzo Salad with Roasted Cauliflower | Exquisite Autumn Delight

Preheat the oven to 200 °C top/bottom heat. Wash the cauliflower and divide into small, bite-sized florets. Peel and finely chop the garlic cloves. Spread the cauliflower onto a baking sheet lined with baking paper, drizzle with 2 tbsp of the olive oil, add the garlic, and season evenly with salt and pepper. Roast in the oven for approx. 20–25 minutes until the cauliflower is tender and the tips are golden brown.

Bring plenty of salted water to a boil in a large pot. Add the orzo pasta and cook for approx. 8–10 minutes until al dente according to the package instructions. Then drain, rinse briefly with cold water, and drain well.

Toast the pine nuts in a small dry pan over medium heat for 2–3 minutes until fragrant and golden brown, then transfer immediately to a plate and let cool.