Charred Pineapple Cauliflower
Sweet, tangy, and smoky, this dish is a great side for any summer bbq or alongside tacos!
- 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 reserved from cauliflower
- 2 limes- juiced
- 1 tsbp minced red onion
- 2 green onions
- ¼ cup fresh cilantro
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!