Cauliflower and Spiralized Potato Salad with Romesco
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
- 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.