Jalapeño pesto brings assertive—but not overpowering—flavor to this vegan dish. The sauce is made with S’Chug from SupHerb Farms, putting a Middle Eastern twist on the typical recipe. “The pesto provides a bold kick of heat and freshness, complemented by the subtle nuttiness of the cauliflower and crunch of cucumber,” says Christian Hallowell. A touch of cilantro contributes a bright note. “This combination achieves a harmonious balance of spicy, savory and cooling sensations, making it an irresistibly craveable dish that won’t leave you longing for the traditional seafood component.”
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