World FAMOUS Roasted Cauliflower Salad with Sultanas, Capers and Hazelnuts (AIP Reintro)
Prep time
Cook time
Total time
This recipe contains hazelnuts. If you are in the elimination phase of AIP, leave these out to make the salad elimination phase friendly.
Recipe type: Salad
Serves: 4
  • 1 large cauliflower
  • 6 tablespoons Extra Virgin Olive Oil (EVOO)
  • 2 tablespoons capers, rinsed and dried
  • ½ cup sultanas
  • ½ cup hazelnuts (omit if in the elimination phase of AIP)
  • ½ cup flat leaf parsley, chopped
  • Juice of one lemon
  • Salt
  1. Heat your oven to 180°C/350°F.
  2. Wash and cut your cauliflower into small florets. Pop into a roasting dish with 4 tablespoons of the EVOO. Salt generously and mix well. Roast for 30 – 45 minutes until a little brown and crunchy.
  3. While the cauliflower is roasting, dry fry your hazelnuts until toasted to your liking. Pop the nuts aside. Using the same pan and a drizzle of EVOO, fry your capers off.
  4. When the hazelnuts are cool, roughly chop.
  5. Mix the roasted cauliflower, capers, raisins, hazelnuts and parsley in a bowl. Finish with the remaining olive oil, lemon juice and a generous serve of salt.
Adapted from a recipe by Al Brown
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