Orzo Salad with Roasted Cauliflower, Spinach and Feta

INGREDIENTS

head cauliflower, broken into florets (about 5 cups)

6 tbsp

olive oil, divided

3 cloves

garlic, minced

1 1/2 tsp

kosher salt, divided

1 tsp

freshly ground black pepper, divided

1 cup

orzo pasta

3 tbsp

freshly squeezed lemon juice

1 tsp

honey

1 tsp

Dijon mustard

1/4 cup

thinly sliced red onion

1 cup

crumbled feta cheese

2/3 cup

dried cranberries

4 cups

baby spinach