AIP Friendly Roasted Cauliflower & Garlic Dip Platter
This platter is proof that eating to support your immune system doesn't have to feel like a sacrifice. Roasting the cauliflower at high heat until the edges turn deeply golden is the real secret here — that caramelization builds a rich, nutty flavor that blends into a silky, hummus-like dip without any legumes, dairy, or nightshades getting in the way. Whole garlic cloves roast right alongside the cauliflower, then get squeezed out of their skins and blended in for a mellow, savory depth that tastes far more complex than the ingredient list suggests. A hit of fresh lemon juice and good olive oil round everything out, while turmeric and ginger add warmth and a gorgeous golden color. The surrounding platter of carrot sticks, cucumber, and zucchini spears keeps everything crisp, fresh, and completely on-protocol. It serves six, making it an easy choice for a gathering where you want something crowd-pleasing that you can actually eat yourself. Set it out and watch it disappear before anyone even thinks to ask what's in it.
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Learn more →Ingredients
6 servings
For the dip
- 1 medium head cauliflower (about 2 lb), cut into florets
- 4 cloves garlic, unpeeled
- 3 tbsp olive oil, divided
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp fresh lemon juice
- ½ tsp salt, plus more to taste
- 2–4 tbsp water, as needed for blending
For the platter
- 2 medium carrots, peeled and cut into sticks
- 1 medium cucumber, sliced into rounds or spears
- 1 medium zucchini, cut into spears
For serving
- 1 tbsp olive oil, for drizzling
- 2 tbsp fresh parsley, roughly chopped (optional)
- ¼ tsp ground turmeric, for garnish (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the cauliflower florets and unpeeled garlic cloves on a large baking sheet. Drizzle with 2 tbsp of the olive oil, sprinkle with the turmeric, ginger, and 1/2 tsp salt, and toss until evenly coated.
- 2
Roast for 28–32 minutes, turning the florets once halfway through, until the cauliflower is deeply golden at the edges and tender when pierced with a fork. The garlic cloves should feel soft when pressed.
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