cauliflower & orzo salad

On Sunday night all my dreams came true when I got an email from the Onondaga Free Library telling me that Chrissy Teigen’s cookbook Cravings was available for my Kindle.

I read the book in its entirety on Sunday night, but I had to wait to finally make something because I’ve been on the road all week.

On Monday I got to attend an activation which is one of my favorite parts of my job. I was actually in the OR for this little peanut’s surgery, too, so it was fun to be there for her big day.

(If you don’t know what I’m talking about, watch a little of this or a little of that)

The parents brought me a gift bag with this shirt, a travel coffee mug, and a bunch of candy. So sweet.


She’s going to do amazing and I told her parents that if I have any say in the next Advanced Bionics baby model (aka Bionic Babies), I’ll be putting her name in the race.

I got to DC that night and showed off my gift bag to the GS. He proceeded to casually ask me if I’m allowed to accept gifts from families.

This quickly turned into a panic vortex of me convincing myself that I was getting fired. I barely slept because I was planning out my confession to my boss the following morning.

Maybe it was because it was 6 AM and we were lost in Georgetown Hospital, but when I spilled my (albeit, well-rehearsed) guts, he didn’t care at all.

“Uh, you can’t give them gifts. But they gave you a t-shirt and candy? That’s cool.”

I am the worst. Luckily, cooking is a stress reliever.

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Cauliflower & Orzo Salad

slightly adapted from Cravings by Chrissy Teigen

2 cups whole wheat orzo

1 small head cauliflower, chopped

1/4 large red onion, thinly sliced

1/2 cup crumbled feta

1/2 cup dried cherries

3-4 cups baby spinach

for the dressing

3 tbs olive oil

juice of one lemon

1 tsp honey (I used local DC wildflower honey!)

1 tbs spicy brown mustard

3 cloves garlic, minced

salt and pepper, to taste

Toss the cauliflower with olive oil, salt, and pepper and roast at 400 degrees for about 20 minutes.

Meanwhile, cook the orzo in salted water for 7-8 minutes, and assemble the dressing. Drain the pasta, and toss it with a little olive oil to prevent it from sticking.

While the pasta is still hot, add the spinach and stir around so that it wilts. Add the red onion, dried cherries, and feta. Add the cauliflower, and then slowly add the dressing. I didn’t end up using all of it, maybe about 2/3?

This was amazing at room temperature so you can just let it sit out until you’re ready to serve! I loved it. It’s kind of similar to this orzo dish– and actually Sheila and I agreed that next time we would add some toasted pine nuts.

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Dessert after this? Some apparently-not-illegal candy from the cute parents.


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