Turkey meatballs with curried cauliflower

Step 1: Preheat oven and prepare cauliflower

Preheat oven to 425 degrees F. Cut cauliflower into small florets. Combine the cauliflower florets in a bowl with olive oil and curry powder, then season with salt and pepper. Toss to coat.

• 1 head of cauliflower, cut into small florets
• 6 1/2 tsp olive oil
• 1 2/3 tsp curry powder
• Salt and pepper to taste

Step 2: Roast the cauliflower

Spread the coated cauliflower in an even layer on a baking sheet. Roast for 15 minutes, until tender.

Step 3: Prepare the meatballs

In a medium bowl, crack an egg and whisk well. Add coconut flour, dried oregano, garlic powder, smoked paprika, salt, and pepper. Mix the ground turkey into the egg mixture using your hands until well combined. Form the mixture into 1 1/2-inch meatballs.

• 1 egg
• 2 tbsp coconut flour
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 lb ground turkey

Step 4: Cook the meatballs

Heat the remaining 3 1/4 tbsp olive oil in a skillet over medium heat. Add the meatballs and cook for 8 minutes, turning regularly, until browned and almost cooked through. Transfer the meatballs to a plate.

• 3 1/4 tbsp olive oil

Step 5: Make the sauce

Return the empty skillet to medium heat. Add the tomato paste, crushed tomatoes, remaining 1 2/3 tsp curry powder, and 3/4 cup water. Bring to a boil, scraping up any browned bits on the bottom of the pan. Reduce to a simmer.

• 2 tbsp tomato paste
• 1 (14.5 oz) can crushed tomatoes
• 1 2/3 tsp curry powder
• 3/4 cup water

Step 6: Finish the dish

Add the cooked meatballs to the simmering sauce. Cook for 4 minutes, or until the meatballs are cooked through. Season with salt, pepper, and chopped cilantro.

• Cooked meatballs from step 4
• Salt and pepper to taste
• Chopped cilantro