While the GAPS diet doesn’t recommend combining fruit with other foods, a cup of halved grapes (either raw or roasted with the cauliflower) adds a comfortingly sweet and juicy touch that goes a long way toward balancing the lemony vinaigrette. Use as much nose-tickling ginger and anti-inflammatory turmeric as you like.
Low-FODMAP: Replace roasted cauliflower with cooked quinoa and let it cool slightly before adding quinoa to remaining ingredients, along with fresh tarragon and oregano.
AIP: Replace nuts and peppers with shredded orange or purple beets and 1/2 cup (125 mL) unpasteurized sauerkraut.
Preheat oven to 375 F (190 C). In bowl, toss cauliflower with 1/2 tsp (2 mL) salt, 1 tsp (5 mL) olive oil, tarragon, and oregano. Spread on baking sheet and roast for 10 minutes. Stir and return to oven for another 10 to 15 minutes, until cauliflower florets have softened and browned.
Meanwhile, in sealable jar, shake all vinaigrette ingredients. Taste and adjust with more honey, salt, or lemon juice.
Combine roasted cauliflower with remaining salad ingredients and toss with vinaigrette.
This recipe is part of the How to Eat For Your Gut collection.
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