AIP Friendly Roasted Cauliflower Salad with Turmeric & Herbs
Roasted cauliflower gets a serious glow-up here — caramelized at the edges, fragrant with turmeric and ginger, and tossed with bright herbs and a tangy apple cider vinegar dressing that ties everything together beautifully. The whole dish comes together in under 45 minutes and serves four, making it an easy weeknight win or a standout addition to a weekend spread. Following an autoimmune protocol means navigating a long list of off-limits ingredients, and salads can feel especially limiting when so many dressings rely on mustard, eggs, or nightshade-based seasonings — none of which appear here. Instead, the dressing leans on apple cider vinegar, raw honey, olive oil, and a double hit of turmeric and ginger for depth and warmth without any of the usual problem ingredients. A quick soak in the dressing softens the red onion just enough to mellow its bite, while the parsley and cilantro wilt slightly against the hot cauliflower for a texture that feels intentional rather than thrown together. Torn fresh mint on top is optional but genuinely worth it if you have it on hand. Serve it warm straight from the oven or let it cool to room temperature — it holds up well either way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 1 large head cauliflower (about 2 lb), cut into 1½-inch florets
- 3 tbsp olive oil, divided
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- ½ small red onion, very thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh cilantro, roughly chopped
For the dressing
- 3 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp raw honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 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.
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the cauliflower florets on a large rimmed baking sheet in a single layer — do not crowd them; use two sheets if needed.
- 2
Drizzle 3 tbsp olive oil over the florets, then sprinkle with ½ tsp turmeric, ¼ tsp ginger, and ½ tsp salt. Toss directly on the sheet until every floret is evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!