Flavor Trends, Strategies and Solutions for Menu Development
chef name

Christian Hallowell
Corporate Executive Chef | Senior Director of R&D
Bloomin’ Brands

Vegan Cauliflower and Cucumber Aguachile

Recipe courtesy of Christian Hallowell
Sponsor: SupHerb Farms

Servings: 25


  • 4 med cauliflower heads, cut into small florets
  • 2 red onions, thinly sliced
  • 2 English cucumber, thinly shaved
  • 2 bunches cilantro, washed
  • 2 c. SupHerb Farms® Jalapeno Pesto (S’chug)
  • 2 c fresh lime juice
  • 2 Tbsp sugar
  • 4 tsp salt
  • Lime wedges, for garnish
  • Sliced avocado (optional)
  • Crisp plantain or tortilla chips, as needed


  1. Steam the cauliflower in a small amount of water for 5-8 minutes, until fork tender but not soft.
  2. Remove from heat, drain and let it cool.
  3. Place the onion slices in a bowl with ice water for 5 minutes, then rinse well to remove bitterness. Drain.
  4. In a blender, combine the Jalapeno Pesto (S’chug), cilantro, ½ c water, the lime juice, sugar and salt. Blend until smooth.
  5. Place the cooled cauliflower into a large bowl. Mix it with the aguachile sauce, cucumber and most of the red onions.
  6. Refrigerate for 30 minutes to allow the flavors to combine.
  7. To serve, top the cauliflower aguachile with additional cilantro and garnish with any reserved red onion and lime wedges. Optionally, add avocado slices on top.
  8. Serve the cauliflower aguachile with crispy plantain or tortilla chips.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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