Ingredients
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons fresh garlic minced
- 1/2 a green pepper diced
- 1/4 slices a large onion diced, plus additional for garnish (optional)
- 4 cups cauliflower chopped into small pieces (think the texture of ground meat) about 1 pound
- 3/4 cup tomato sauce
- 1/2 cup reduced-sodium vegetable broth
- 1 tablespoon + 2 teaspoons coconut sugar
- 1 1/2 tablespoons tomato paste
- 1 tablespoon gluten-free Worcestershire sauce choose a vegan option, if desired
- 1 teaspoon red wine vinegar
- 1 teaspoon chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon yellow mustard
- 1/4 teaspoon red pepper flakes omit if you don't like spice
- Generous pinch of pepper
- Chopped parsley for garnish (optional)
- 4 gluten-free buns
Instructions
- Heat the olive oil in a large pan on medium-high heat.
- Add the garlic, green pepper, and onion, and cook until just lightly golden brown, about 2-3 minutes.
- Add the cauliflower and cook, stirring frequently, for 2 minutes.
- Add all the remaining ingredients, up to the parsley, and stir together. Make sure the really break the tomato paste down into the sauce.
- Turn the heat up to high and bring to a rapid boil. Then, reduce the heat to medium and simmer, stirring occasionally, until the liquid evaporates and the mixture is thickened, but still moist and saucy. This takes about 10 minutes.
- Divide the mixture between the buns and garnish with parsley and onion, if desired.