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Charred Pineapple Cauliflower

Sweet, tangy, and smoky, this dish is a great side for any summer bbq or alongside tacos!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: pineapple, paprika, baked, salsa, vegan, plant based, baked
Servings: 4
Author: Molly


  • 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


  • 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!