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Ingredients
  • 1 20- ounce can young green jackfruit (available here or in your local Asian market for about $1.25 a can)
  • 1 cup cauliflower florets , steamed or boiled until tender
  • 3 Tablespoons vegan mayonnaise OR Cashew Sriracha Cream if you like spice
  • 2 Tablespoons coconut flour
  • 2 Tablespoons chopped fresh parsley
  • 2 Tablespoons small diced red bell pepper
  • 2 green onions , thinly sliced
  • ½ teaspoon sea salt
  • ½ teaspoon Old Bay seasoning
  • 2 Tablespoons olive or avocado oil
  • Additional Sriracha Cashew Cream (optional)
  • Lemon slices (optional)
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