Why This Roasted Cauliflower Recipe is Perfect for AIP
This Roasted Cauliflower recipe ticks all the boxes for an AIP-friendly dish: it’s free of common inflammatory triggers like grains, dairy, and nightshades, but still packed with flavor and nutrients. Turmeric and garlic powder provide a tasty boost to the cauliflower while also bringing anti-inflammatory properties to the table, which is especially important for anyone managing autoimmune conditions.
Cauliflower is one of those versatile vegetables that fits beautifully into the AIP diet. Whether you’re roasting it, ricing it, or using it as a base for a creamy soup, it’s always delicious. Today, I’m sharing one of my favorite go-to side dishes: AIP Roasted Cauliflower. This recipe is quick, easy, and packed with flavor, making it perfect for any meal.
With just a few basic ingredients and spices, you can turn cauliflower into a golden, crispy dish that’s rich in nutrients and satisfies those roasted veggie cravings. Let’s dive into this recipe!
Why Cauliflower?
Cauliflower is a cruciferous vegetable, which means it’s loaded with health benefits. It’s high in fiber, vitamin C, and antioxidants, all of which are great for supporting immune health and digestion. Plus, it’s incredibly versatile, making it a fantastic staple for those of us following the Autoimmune Protocol (AIP). Roasting brings out a slightly nutty flavor and crispy texture, making this vegetable a favorite for even picky eaters.
Ingredients You’ll Need
To keep things simple and AIP-friendly, here are the ingredients you’ll need:
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon ground turmeric
- 2-3 garlic cloves, finely chopped
Instructions:
- Preheat Your Oven – Start by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prep the Cauliflower – Cut your cauliflower into bite-sized florets, making sure they’re all roughly the same size so they cook evenly.
- Season – In a large bowl, toss the cauliflower with olive oil, sea salt, turmeric, and garlic. Make sure everything is well coated. The turmeric gives the cauliflower a beautiful golden color and adds anti-inflammatory benefits.
- Roast – Spread the cauliflower evenly on your baking sheet, making sure the florets aren’t too crowded (this helps them roast rather than steam). Roast in the oven for 25-30 minutes, tossing halfway through, until the edges are golden and crispy.
- Garnish & Serve – Once roasted to perfection, remove from the oven and garnish with fresh parsley for a pop of color and freshness. Serve immediately and enjoy!
Tips for Perfect Roasted Cauliflower
- Don’t Overcrowd the Pan – Make sure the florets have space between them so they roast evenly and get those crispy edges.
- Toss Halfway – Giving the cauliflower a quick toss halfway through the roasting time ensures even browning and crispy bites all around.
- Customize the Flavor – Feel free to play around with spices like rosemary or thyme which are part of an AIP diet. Cauliflower is a blank canvas and takes well to different flavors.
What to Pair with Roasted Cauliflower?
This recipe makes a great side dish for just about anything! Here are some AIP-friendly ideas:
- Pair it with Chicken Liver Wrapped in Bacon for a nutrient-packed meal.
- Serve it alongside a grilled protein like salmon or chicken for a simple, balanced plate.
- Add this roasted cauliflower to your favorite AIP-friendly salads to give them more texture and flavor.
Final Thoughts
Whether you’re looking for a quick side dish or a nutrient-dense snack, this recipe is a must-try. It’s easy, flavorful, and good for your body. Let me know if you try this recipe and how you like it! I always love hearing how you’re incorporating AIP meals into your wellness journey.
ROASTED CAULIFLOWER
Course: Sides, Dinner, LunchCuisine: Mediterranean, Middle EasternDifficulty: Easy4
servings10
minutes25
minutes70
kcalThis AIP Roasted Cauliflower recipe is a simple, flavorful side dish perfect for anyone following the Autoimmune Protocol. Packed with nutrients and seasoned with turmeric and garlic, this easy-to-make dish is both delicious and anti-inflammatory. Perfect for pairing with your favorite AIP meals, it’s a versatile, healthy addition to your weekly menu!
Ingredients
1 large head of cauliflower, cut into florets
2 tablespoons avocado oil
1 teaspoon sea salt
2-3 garlic cloves, finely chopped
1 teaspoon ground turmeric
Directions
- Preheat oven to 400F (200C) and line a baking sheet with parchment paper.
- Cut the cauliflower into “steak-like” 1/2″ thick pieces.
- In a large bowl, toss the cauliflower with the oil, sea salt, turmeric and garlic. Make sure everything is well coated.
- Spread teh cauliflower evenly on the baking sheet, making sure the florets aren’t too crowded.
- Roast in the oven for 25-30 minutes, tossing halfway through, until the edges are golden and crispy.
- Remove from the oven and garnish with fresh parsley. Serve immediately and enjoy!
Notes
- Storage: Leftover roasted cauliflower can be stored in an airtight container in the fridge for up to 3-4 days.
- Reheating: To keep the cauliflower crispy, reheat it in the oven at 350°F (175°C) for about 10 minutes. Avoid microwaving, as it can make the cauliflower soggy.
- Feel free to experiment with other AIP-friendly spices like ginger or cinnamon for a unique twist.
If you liked this recipe, leave a note in the comments! I’d love to hear how it turned out for you or any variations you tried. Don’t forget to share this recipe with friends and family who are looking for delicious, AIP-friendly dishes!
You might also love other savory AIP-friendly side dishes like our anti-inflammatory Roasted Bok Choy. Explore more protein-packed, gluten-free, and paleo recipes to fuel your wellness journey!
