If it feels like a long time since my last post, you’re right, it has been a while! I booked a last minute job with my boyfriend, which required us to fly to the Bahamas for a couple weeks, with less than 48 hours notice! So needless to say, quite a few things fell through the cracks amidst the chaos of leaving, and I wasn’t able to schedule new blogs posts. But I am officially back in Los Angeles, and working on consuming as many veggies as possible, hence this charred pineapple cauliflower.
I loved the people, weather, and especially the beaches in the Bahamas, but after a week of rice, beans, mac ’n cheese, corn, coleslaw, and chicken, I was more than ready to get back into my routine. This charred pineapple cauliflower is super easy, and can be roasting in the oven while you hop in the shower, do laundry, or answer emails. Low maintenance, high flavor. Top it off with some fresh pineapple salsa, and you are all set!
As with most of my recipes, don’t feel like you have to be married to the ingredients or measurements for this charred pineapple cauliflower. Use what you have, and have fun. I was hoping for tomatoes in my pineapple salsa, but I was out, so made do with what I had!
Charred Pineapple Cauliflower
Yields 2 generous servings
1 head of cauliflower- washed and cut into large florets
1/2 pineapple, cut into small chunks
1 T. olive oil
1/2 t. salt
1/2 t. garlic powder
1/2 t. chili powder
1/2 t. ground cumin
1/4 t. chili flakes
Freshly ground pepper
Dash of paprika
2 limes- juiced
1 T. minced red onion
2 green onions
1/4 cup fresh cilantro
1. Preheat the oven to 425 degrees. Line a baking tray with parchment paper and set aside.
2. Toss the cauliflower florets and 1/2 the pineapple chunks with olive oil and spices. Spread in an even layer on the baking tray. Bake for 25 minutes, stirring once after 15 minutes.
3. While the cauliflower and pineapple are roasting, make the salsa. Dice the rest of the pineapple into small pieces, then place it and the rest of the ingredients in a small mixing bowl. Stir and let marinate.
4. Serve the roasted cauliflower warm with a generous helping of salsa on top, for a smoky, spicy, sweet, tangy side!