• Wash and dry produce. Drain pineapple, reserving juice. Halve orange. Zest and quarter lime. Cut cauliflower florets into bite-size pieces if necessary. Thinly slice scallions, separating whites from greens. Halve, peel, and thinly slice onion. Drain beans. • In a large bowl, whisk together Tex-Mex paste, drained pineapple, half the paprika (you’ll use the rest later), juice from whole orange, and juice from half the lime. Stir in cauliflower until thoroughly coated; set aside.

• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring, until fragrant, 20-30 seconds. • Stir in rice, 3/4 cup water (11/4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, in a medium microwave-safe bowl, combine onion, juice from remaining lime, 2 tsp water, 1/4 tsp sugar, and 1/4 tsp salt (use 3 tsp water, 1/2 tsp sugar, and 1/2 tsp salt for 4 servings). Cover bowl with plastic wrap and microwave for 30-35 seconds. • Stir pickled onions; cover again with plastic wrap and set aside.

• Heat a drizzle of oil in a large pan over medium-high heat. Add cauliflower mixture in a single layer and cook, stirring occasionally, until tender and liquid has absorbed, 4-6 minutes. Taste and season with salt and pepper. • Turn off heat. Transfer cauliflower to a plate; cover to keep warm. Wipe out pan.

• Heat a drizzle of oil in same pan over medium-high heat. Add beans and remaining paprika. Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper. • Meanwhile, add vegan chipotle mayo and half the pineapple juice (all for 4 servings) to a small bowl; stir to combine. Taste and season with salt and pepper.

• When rice is done, stir bean mixture and lime zest into pot; taste and season with salt and pepper. • Divide rice and beans between bowls. Top with cauliflower and pickled onion (draining first). Drizzle with chipotle pineapple mayo and garnish with scallion greens. Serve.