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Cauliflower and Spiralized Potato Salad with Romesco

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 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.