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Preheat the oven to 400 degrees.
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Toss the vegetables, garlic cloves, olive oil, and herbs on a sheet pan until coated. Roast for about 30 minutes until the cauliflower is fork tender.
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While the vegetables are roasting, bring a pot of water to a boil. Cook the orzo and drain.
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Heat a saucepan with 1 tablespoon of olive oil. Add the minced garlic and saute for 1 minute until fragrant. Stir in the beans and thyme. Cook for 3-4 minutes until heated through. Season with salt and pepper to taste.
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For the dressing, combine all the ingredients in a high-speed blender and mix until smooth.
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To assemble the bowl, start with a layer of kale on the bottom. Top with the orzo, beans, and vegetables. Drizzle the dressing on top.