1 tablespoon Terra Delyssa Organic Extra Virgin Olive Oil
1 small onion (or 1/2 of a large), diced
2 cloves garlic, minced
1 small red bell pepper, diced
1 medium head cauliflower, cut into florets, large stems removed
1 24-ounce jar of organic strained tomatoes
1/4 cup organic tomato paste
2 teaspoons Worcestershire sauce
1-2 teaspoons harissa, sriracha or other hot sauce (optional)
1 teaspoon liquid smoke (optional)
1 tablespoon stoneground or wholegrain mustard
1 tablespoon coconut sugar (brown sugar or any other sugar of your choice)
Salt and pepper to taste
4-6 gluten-free, vegan rolls
Roughly, finely chop the cauliflower florets, make as chunky (or not), as you’d like.
Heat the Terra Delyssa Organic Extra Virgin Olive Oil in large sauté pan over a medium heat. Add diced onion, red bell pepper and garlic, sauté for 5 to 8 minutes.
Add the cauliflower, strained tomatoes, tomato paste, Worcestershire sauce, hot sauce, liquid smoke (if using), mustard, coconut sugar, salt and pepper to the sauté pan. Lower the heat, leave uncovered and simmer for 40 –45 minutes. Stirring often.
Once the sauce is thick and the cauliflower bits are tender with a subtle bite, it’s ready. Serve on gluten-free/vegan hamburger rolls.