alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Roasted Cauliflower Salad with Toasted Almonds and Ginger-Turmeric Vinaigrette

Serves 8.

    Share

    Roasted Cauliflower Salad with Toasted Almonds and Ginger-Turmeric Vinaigrette

    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.

    Advertisement

    Diet alterations

    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.

    Advertisement

    Roasted Cauliflower Salad with Toasted Almonds and Ginger-Turmeric Vinaigrette

    Ingredients

    • 1 small head cauliflower, chopped into small florets
    • 1/2 tsp (2 mL) salt
    • 1 tsp (5 mL) extra-virgin olive oil
    • 1 1/2 Tbsp (22 mL) dried tarragon leaves
    • 1 Tbsp (15 mL) fresh oregano leaves, or 1 tsp (5 mL) dried
    Vinaigrette
    • 1/3 cup (80 mL) fresh lemon juice
    • 1 tsp (5 mL) unpasteurized honey (optional)
    • 1/2 tsp (2 mL) salt
    • 1/8 tsp (0.5 mL) freshly ground black pepper
    • 1/4 cup (60 mL) chopped green onions or chives (green parts of green onions only)
    • 2 Tbsp (30 mL) grated peeled gingerroot
    • 1 Tbsp (15 mL) grated turmeric root, or 1/2 tsp (2 mL) dried turmeric
    • 1 Tbsp (15 mL) extra-virgin olive oil
    Salad
    • 1 zucchini, sliced into noodles using a vegetable peeler, box grater, or mandoline
    • 2 large carrots, sliced into noodles
    • 1/2 cup (125 mL) chopped parsley
    • 1/4 cup (60 mL) toasted almond slices, pecans, or hazelnuts

    Nutrition

    Per serving:

    • calories67
    • protein3g
    • fat3g
      • saturated fat5g
      • trans fat0g
    • carbohydrates10g
      • sugars4g
      • fibre3g
    • sodium333mg

    Directions

    01

    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.

    02

    Meanwhile, in sealable jar, shake all vinaigrette ingredients. Taste and adjust with more honey, salt, or lemon juice.

    03

    Combine roasted cauliflower with remaining salad ingredients and toss with vinaigrette.

    Advertisement

    Like this recipe?

    This recipe is part of the How to Eat For Your Gut collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.