Recipe By Emily Bowen, Inspired by Rachael DeVaux
1 lb ground organic turkey (or lean ground beef)
1/2 cup spinach, finely chopped
2 cloves garlic, minced
1/4 cup parmesan cheese
1 tsp oregano
1 tsp basil
1 tbsp olive oil
Marinara sauce, to taste
Loaf (or 2-6 slices) of sourdough bread
1 cauliflower head, cut into florets
2-3 cloves of garlic, minced
1/2 lemon, squeezed
1 tbsp olive oil or avocado oil
Pink salt & pepper to taste
Preheat oven to 350º F.
Cut, wash, and dry the cauliflower. Place the cauliflower florets and minced garlic in a medium bowl. Drizzle with oil and lemon. Toss the florets in the oil, lemon, and garlic and place on a baking sheet lined with parchment paper. Roast at 350º for 30 minutes (or until tops are slightly browned).
While the cauliflower cooks, in a large bowl, combine all the meatball ingredients (except the olive oil!). Mix to combine.
Take an ice cream scoop and assemble meatballs.
Heat 1 tbsp olive oil in a large skillet over medium heat. In batches, brown meatballs about 2-3 minutes per side. Then, place the skillet in the oven.
Finish cooking in oven for 15-20 minutes. Serve meatballs on top of sliced of sourdough bread. Top with marinara sauce and top with parmesan cheese. Dig in!