Romesco sauce coats the cauliflower, spiralized potatoes, and greens for a spicy, flavorful salad. Lentils are a powerful, vegetarian protein for this veggie-packed, gluten-free meal.
There are so many ways to prepare a salad, but we can all get in a salad rut, where we make the same boring chopped salad over and over again.
With your spiralizer, you can instantly add excitement to your everyday salad by spiralizing the vegetables instead of chopping or slicing them! Some spiralized onions, zucchini, cucumber, bell peppers – veggies you’d normally add to a salad are more fun to eat and add more texture and heartiness when they’re in noodle form.
One of my favorite ways to use the spiralizer for salads is to spiralize potatoes. Potato noodles aren’t just for side dishes or pasta bakes, they add a salty, savory, starchy flavor to salads! You don’t feel like you’re eating a salad – it’s like a bowl meal that happens to have lettuce in it!
I also get in a dressing rut with salads – I tend to use the same dressing over and over again (vinegar, olive oil, dijon mustard, and salt and pepper). I never think to use a sauce and toss it in a salad, like here, with this incredible romesco sauce.
Romesco sauce is a Spanish almond and roasted red pepper sauce that’s the perfect balance of salty and spicy. It’s seriously robust, totally making for a more exciting, flavorful salad.
I packed this salad with healthy fiber-filled lentils and cauliflower for an all-around healthy, nutritious, and filling salad you’ll want to make – and enjoy the leftovers!
Nutritional Information & Recipe
Cauliflower and Spiralized Potato Salad with Romesco
- For the romesco sauce:
- 1 large red pepper roasted, peeled, seeds and flesh removed
- 2 garlic cloves peeled
- ½ cup toasted almonds
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon chopped parsley
- salt and pepper
- ¼ cup olive oil
- For the salad:
- Florets from 2 medium cauliflower heads
- 2 tablespoons extra virgin olive oil
- salt and pepper
- 2 medium red potatoes
- 8 cups mixed greens or favorite greens – spinach, kale, arugula, shredded chard, etc
- 1 cup cooked black lentils or other lentils
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and spread out the cauliflower. Drizzle with 1 tablespoon of the olive oil, season with salt and pepper and toss to combine well. Roast for 35 minutes or until fork tender.
- Meanwhile, prepare the romesco sauce: place all of the ingredients for the sauce into a food processor and blend until smooth. Pour into a large mixing bowl and set aside.
- Spiralize the potatoes with Blade D and trim the noodles. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once oil is shimmering, add the potato noodles and season with salt and pepper. Toss and let cook for 7 to 10 minutes or until tender and cooked through. If the potato noodles start to stick to the bottom of the pan, cover with a lid and toss occasionally. Set aside when done.
- When cauliflower is done cooking, add to the bowl with the romesco sauce and toss well to combine.
- In a large salad bowl, toss together the spinach, potatoes, cauliflower, and lentils. Serve.