Preheat the oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and black pepper in a large bowl. Spread the florets on a baking sheet in a single layer and roast for 25-30 minutes, or until golden brown and tender.

Make the Tomatillo Glaze

In a saucepan over medium heat, combine the chopped tomatillos, lime juice, and minced garlic. Cook for about 10-15 minutes until the tomatillos are soft and have released their juices. Blend the mixture until smooth and set aside.

Prepare Seasonal Veggies

While the cauliflower is roasting, sauté seasonal veggies in a pan over medium heat with a drizzle of olive oil for about 5-7 minutes until tender.

Crispy Sweet Potatoes

Toss diced sweet potatoes with olive oil, salt, and pepper. Spread them on a separate baking sheet and roast alongside the cauliflower for about 25 minutes or until crispy and tender.

Make Pineapple Salsa

In a bowl, combine diced pineapple and chopped cilantro. Mix well and set aside.

Assemble the Dish

On a serving platter, arrange the roasted cauliflower, sautéed seasonal veggies, crispy sweet potatoes, and top with tomatillo glaze and pineapple salsa. Sprinkle blue corn tortilla strips on top before serving.