Warm Cauliflower and Bacon Salad with Almond & Garlic Romesco Sauce | RobynsOnlineWorld.com

Tonight with dinner I tried out a recipe for Warm Cauliflower and Bacon Salad sent to me from the folks at Victoria Amory. They had sent an email and I requested a sample (disclosure – they sent me a sample) of the sauce because the recipe sounded so good to me. I was right – it really is a good salad and something different. We had air-fried fish tonight and this was perfect with it. Plus the Almond & Garlic Romesco Sauce was really good as a dipping sauce for the fish.

The Victoria Amory Romesco Sauce was packed full of flavor. A little will go quite a long way but it does not overpower the other flavors. There was a depth of flavor to the Romesco sauce as well – like something that had been carefully prepared in the old fashioned way. I cannot wait to try this on some other dishes. On VictoriaAmory.com there are a lot of other sauces and items too – I think I will be trying out more of those as well!

I’m sharing the original recipe as I received it, but I opted to just make about a half-recipe of it since it was just Hubby and I. You can tweak as you see fit of course for your family.

Victoria Amory Almond & Garlic Romesco Sauce


Warm Cauliflower & Bacon Salad

Meal type Lunch, Salad, Side Dish
By author Victoria Amory


  • 1 head cauliflower, trimmed and cut into florets (I used a very small head for 2 people)
  • 1/2lb bacon, diced (I used just 3 pieces for my smaller batch)
  • 2 tablespoons olive oil (half that for my version)
  • 2 tablespoons sherry vinegar (I used red wine vinegar)
  • 3 pieces country white or whole wheat bread, torn into pieces (for my half recipe I used 2, but 1 would have been enough)
  • 2 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 8oz garbanzo beans, canned, rinsed (I just used 4 ounces)
  • 1/4lb baby spinach leaves, rinsed and dried (I used about 1 regular handful)
  • 1 cup Victoria Amory Almond & Garlic Romesco Sauce, to serve on the side


Preheat oven to 400° F. In a bowl, toss together the cauliflower, bacon, olive oil, and vinegar. Spread on a cookie sheet and bake for 20 minutes. (Robyn's note - I just tossed it all together on the sheet pan and skipped the bowl to save on dishes) Toss the bread with the garlic and extra virgin olive oil. Add to the cauliflower mixtures on the cookie sheet. Roast for an additional 10 minutes or until the bread is toasted and the cauliflower is golden. Mix the cauliflower combination with the chickpeas and spinach leaves. Add a drizzle of olive oil if needed. Serve warm with the Almond & Garlic Romesco sauce on the side.

Does this salad appeal to you? What about the Romesco sauce?