Charred Pineapple Cauliflower
Sweet, tangy, and smoky, this dish is a great side for any summer bbq or alongside tacos!
Servings: 4
Ingredients
- 1 head of cauliflower- washed and cut into large florets
- ½ fresh pineapple cut into small chunks
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp ground cumin
- ¼ tsp chili flakes
- Freshly ground pepper
- Dash of paprika
Pineapple Salsa
- Pineapple reserved from cauliflower
- 2 limes- juiced
- 1 tsbp minced red onion
- 2 green onions
- ¼ cup fresh cilantro
Instructions
- Preheat the oven to 425 degrees. Line a baking tray with parchment paper and set aside.
- 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.
- 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.
- Serve the roasted cauliflower warm with a generous helping of salsa on top, for a smoky, spicy, sweet, tangy side!