Blackened Cauliflower Bowls with Pineapple Salsa
Delicious oven roasted blackened cauliflower served over rice with avocado and a fresh pineapple salsa. Healthy, vegetarian, vegan and super easy to make for a light and flavorful dinner.
Servings: 4 servings
Calories: 375kcal
Ingredients
- 1 cauliflower head broken into large florets
- 1/4 cup olive oil
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- 2 tsp smoked paprika
- 1 tsp cumin
- '1/2 tsp garlic powder
- 1/4 tsp allspice
- 1/2 tsp salt
- Cooked brown or white rice and ripe avocado for serving
For the Pineapple Salsa
- 2 cups fresh pineapple cubed small
- 1 small bunch cilantro chopped
- 1/4 cup red onion finely chopped
- 1 tbsp honey sub maple syrup for vegan
- Juice from 1 lime
- 1/2 tsp salt
Instructions
- Preheat the oven to 400° F.
- In a bowl, whisk together the olive oil, maple syrup, soy sauce, spices and salt. In a large bowl, toss cauliflower florets with the mixture until evenly coated.
- Spread on to a large rimmed baking sheet and roast for 30-35 minutes or until tender and browned on the outside. For even more charring, place under the broiler for the last 5 minutes of cooking.
- Serve warm over rice with sliced avocado, pineapple salsa and squeeze of lime juice if desired.
- For the Pineapple Salsa
- Toss together pineapple cubes, cilantro, red onion, lime juice, honey and salt. Refridgerate for up to 2 days before serving.
Notes
To add some protein and make this more of a substantial meal, I recomend adding some cooked black beans, tofu or grilled chicken to these bowls.
Nutrition
Serving: 1g | Calories: 375kcal | Carbohydrates: 44g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Sodium: 832mg | Fiber: 9g | Sugar: 20g