3 Foods That Are Better Spiralized

Preparation

1. Bring a large pot of water to a boil over high heat. Add the cauliflower and cook until easily pierced with a fork, about 10 minutes. Drain and transfer to a food processor. Add the garlic powder, nutritional yeast, broth, and oregano. Season with salt and black pepper and pulse until creamy. Taste and adjust the seasoning to your preference.

2. Meanwhile, heat the oil in a large skillet over medium-high heat. When the oil is shimmering, add the sweet potato noodles and season with salt and black pepper. Cook for about 7 minutes or until al dente. Remove from the pan and set aside.

3. Immediately add the artichokes to the skillet and season with salt and black pepper. Cook for 3 minutes or until warmed through. Add the garlic and spinach and cook for 3 minutes or until fragrant and just wilted. Return the sweet potato noodles to the skillet and pour over the cauliflower sauce. Toss to combine thoroughly.

Preparation

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. In a large bowl, toss together the fennel, olive oil, vinegar, and garlic powder. Transfer the wedges to the prepared baking sheet, season with salt and pepper, and bake for 30 minutes, flipping once halfway through, until the fennel begins to caramelize on the edges.

3. Meanwhile, place the lentils in a medium pot and add water to cover by 1 inch. Bring the water to a boil over high heat, then reduce the heat to low and simmer for 25 minutes or until tender. Drain, pat dry, and set aside.

4. While the lentils simmer, make the dressing. Whisk together all the ingredients for the dressing in a large bowl.

1. Make the dressing. In a large bowl, whisk together all the ingredients for the dressing. Taste and adjust the seasoning to your preferences.