Sicilian Orzo Salad | With Oven-Roasted Cauliflower & Pine Nuts

Preheat the oven to 200 °C top/bottom heat. Wash the cauliflower, divide it into small bite-sized florets, and spread them on a baking sheet lined with baking paper. Drizzle with 2 tbsp extra virgin olive oil and season with fine salt and ground black pepper. Roast in the oven for about 20 to 25 minutes until golden brown and slightly crispy.

Meanwhile, cook the risoni pasta in plenty of boiling salted water according to package instructions until al dente. Drain, rinse with cold water, and drain well. Toast the pine nuts in a small dry pan over medium heat until golden yellow and fragrant, then set aside.

Wash the organic lemon with hot water, finely grate a little zest, and squeeze the juice. In a large salad bowl, whisk the remaining extra virgin olive oil (2 tbsp) with 2 tbsp fresh lemon juice, the lemon zest, a little fine salt, and ground black pepper into a balanced dressing.