Roasted Cauliflower and Orzo Salad

1 1/2 cups orzo, cooked
1 cup cauliflower, cut into small pieces
1 cup cherry tomatoes, halved
1/3 cup chopped cilantro (parsley or basil works too)
1 clove garlic, minced
Juice of one large lime
1/3 cup olive oil plus one tablespoon
Salt and pepper

Heat oven to 425 degrees.
Cook orzo according to package instructions, keep warm.
Chop cauliflower and toss with one tablespoon olive oil and garlic, season with salt and pepper. Roast till soft and lightly browned, usually about twenty minutes.
Chop cilantro, parsley or basil.
Halve cherry tomatoes.
Mix roasted cauliflower with orzo, tomatoes and herbs. Toss with remaining olive oil and lime juice. Season to taste with salt and pepper. Adjust flavors as you like or sub lemon juice or or vinegar for different flavors. Broccoli works well in this salad too. Serve warm or cold. If making ahead, wait to add lime juice and love oil till ready to serve as the orzo will soak up extra liquid. This salad travels well for outdoor picnics.