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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.