AIP Friendly Basil-Pesto Cauliflower & Apple Salad
Roasted cauliflower with golden, caramelized edges meets crisp apple slices and peppery arugula in a salad that feels genuinely exciting to eat. The real star is the bright green basil pesto — blended with fresh lemon juice, lemon zest, garlic, turmeric, and apple cider vinegar — which coats every ingredient in herby, tangy flavor without a single grain, legume, or nightshade in sight. That matters a lot when you're following a strict elimination protocol, because so many store-bought dressings and pestos sneak in ingredients that quietly break the rules. Here, every component is straightforward and protocol-friendly by design, not by accident. The warm cauliflower cools just enough before it hits the bowl, so the arugula stays lively and the apple keeps its satisfying crunch. A scatter of fresh parsley over the top adds one more layer of color and freshness before serving. This one comes together in under 35 minutes and serves four, making it an easy weeknight win or a standout dish to bring to a gathering where you need something you can actually eat.
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Learn more →Ingredients
4 servings
For the salad
- 1 medium head cauliflower, cut into small florets (about 5 cups)
- 2 tbsp olive oil
- ½ tsp fine sea salt, divided
- 2 medium crisp apples (such as honeycrisp or fuji), cored and thinly sliced
- 3 cups baby arugula
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup olive oil
- 2 cloves garlic, peeled
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp fine sea salt
- ¼ tsp ground turmeric
- 1 tsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Spread the cauliflower florets in a single layer on the prepared sheet, drizzle with 2 tbsp olive oil, and sprinkle with 1/4 tsp of the sea salt. Toss to coat, then spread back into a single layer.
- 2
Roast the cauliflower for 22–25 minutes, flipping once halfway through, until the edges are deep golden and the florets are tender when pierced with a fork. Remove from the oven and let cool on the pan for 5 minutes.
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