AIP Friendly Basil Roasted Cauliflower
Roasted cauliflower is one of those dishes that converts skeptics on the first bite, and this version takes it somewhere genuinely special. A preheated sheet pan gives the florets an immediate sear, coaxing out deep golden edges and caramelized spots that taste far more complex than the short ingredient list suggests. Turmeric and ginger bring warm, anti-inflammatory depth without any nightshades or grains, which makes this a natural fit for the elimination-style eating that the autoimmune protocol demands. Thinly sliced garlic roasts right alongside the cauliflower, turning nutty and crisp in the oven — just keep an eye on it toward the end. A finish of fresh lemon zest, lemon juice, and torn basil lifts everything with brightness, so the dish feels light and vibrant rather than heavy. It comes together in under 40 minutes and serves four, making it an easy weeknight side or a satisfying centerpiece for a simple meal.
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lb), cut into 1 ½-inch florets
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- ½ cup fresh basil leaves, torn
- flaky sea salt, to taste (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and position a rack in the upper third. Place a large sheet pan in the oven while it preheats.
- 2
In a large mixing bowl, toss the cauliflower florets with the olive oil, sliced garlic, salt, turmeric, and ginger until every piece is evenly coated.
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