Sloppy Joes

MAKES 4 SERVINGS

GATHER

2 cloves garlic, smashed and peeled

1 medium yellow onion, cut into

1-inch chunks

1 red bell pepper, cored, seeded, and cut into 1-inch chunks

3 tablespoons extra virgin olive oil, plus more for the buns

1¼ teaspoons kosher salt

1 small head of cauliflower, cut or broken into florets

One 15.5-ounce can cannellini beans, drained and rinsed, or 1½ cups cooked cannellini beans

6 tablespoons tomato paste

2 tablespoons apple cider vinegar

2 tablespoons dark brown sugar

2 teaspoons chili powder

¼ teaspoon freshly ground black pepper

1⁄8 teaspoon cayenne pepper

½ cup water

4 hamburger potato buns

Bread and butter pickles, for serving Your favorite potato chips, for serving (optional)

MAKE IT

1. In a food processor, finely chop the garlic. Add the onion and bell pepper and pulse several times until evenly (but not too finely) chopped.

2. In a large skillet, heat the oil over medium-high heat. Add the onion mixture and ¼ teaspoon of the salt and cook, stirring often, for 6 to 7 minutes, until tender.

3. Meanwhile, place the cauliflower florets in the food processor. Pulse several times until chopped into very small, but not fine, pieces. You’ll need 4 cups of chopped cauliflower.

4. Add the cauliflower to the skillet and cook, stirring often, for 5 to 6 minutes, until crisp-tender. Stir in the beans.

5. In a small bowl, stir together the tomato paste, vinegar, brown sugar, chili powder, black pepper, cayenne pepper, the remaining 1 teaspoon salt, and the water. Stir into the cauliflower mixture. Reduce the heat to medium-low and simmer for 2 to 3 minutes, until heated through.

6. To heat the hamburger buns, in a large skillet heat a thin layer of oil. Place the buns cut side down in the skillet. Cook for about 1 minute, or until the undersides are golden brown.

7. Dividing evenly, spoon the mixture among the hamburger buns and top with pickles. Serve with potato chips, if using.