AIP Friendly Roasted Cauliflower & Apple Salad with Fig and Apple Cider Vinegar Dressing
Roasting cauliflower at high heat until the edges go deep golden is one of those simple moves that transforms a humble vegetable into something genuinely crave-worthy, and this salad leans into that fully. The warm florets get tossed with crisp apple slices and chewy quartered figs, so every bite has a little sweetness, a little bite, and a satisfying mix of textures. A bright dressing built from apple cider vinegar, honey, fresh ginger, and Ceylon cinnamon ties everything together without a single ingredient that would raise a red flag for anyone following the autoimmune protocol. Grains, legumes, nightshades, eggs, and dairy are all naturally absent here — the flavor comes entirely from produce, good olive oil, and warming spices that are fully on the approved list. Fresh parsley scattered over the top adds a clean, herby finish, and optional torn mint takes it somewhere almost festive. It comes together in well under an hour and serves four, making it an easy choice for a weeknight side or a dish worth bringing to a table where dietary needs vary. Serve it warm straight from the oven or let it cool to room temperature — either way, it holds up beautifully.
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Learn more →Ingredients
4 servings
For the salad
- 1 medium head cauliflower (about 2 lb), cut into bite-sized florets
- 3 tbsp olive oil, divided
- ½ tsp fine sea salt, divided
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 2 medium crisp apples (such as honeycrisp or fuji), cored and thinly sliced
- 6 dried figs, stems removed and quartered
For the dressing
- 3 tbsp apple cider vinegar
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
- 2 tbsp olive oil
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the cauliflower florets with 2 tablespoons of the olive oil, 1/4 teaspoon of the salt, the turmeric, and the ground ginger until evenly coated. Spread in a single layer on the prepared baking sheet, leaving space between florets.
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