Ingredients:

• 1  medium head of cauliflower
• 1  tbsp  chicken broth or milk
• 1 tbsp butter
• ¼ parmesan cheese — grated
• 1 tsp garlic powder
• ½ tsp  kosher salt
• ¼ tsp  ground black pepper
• FOR THE MEATBALLS
• 2  lbs  ground turkey
• 2 eggs
• 1/2  cup  almond meal
• 1  tbsp  fresh Italian parsley chopped
• 1/2  cup  parmesan cheese grated
• 1/3 cup water
• 1/2  tsp  sea salt
• 1/4  tsp  ground black pepper
• 1/4  tsp  garlic powder
• ½ teaspoon dried oregano
• Marinate sauce to serve

Directions:

1. FOR THE MEATBALLS
2. Preheat oven to 400°. Grease a baking pan with cooking spray or olive oil then set aside.
3. In a large mixing bowl, add all the ingredients for the meatballs and mix well.
4. Use your hands to mix everything together and roll the mixture into meatballs.
5. Place the meatballs on the baking sheet, separating them a little bit so they can bake evenly.
6. Bake for approximately 20-25 minutes or until they are evenly brown. (This recipe makes 22 meatballs.)
7. FOR THE MASHED CAULIFLOWER
8. Steam the head of cauliflower by filling a large pot with about 2 cups of water and place a steamer basket in the bottom.
9. Bring the water to a boil. Meanwhile cut the cauliflower head up into large pieces and remove the stem from the cauliflower.
10. Place the cauliflower into the steamer basket.
11. Cover the pot and steam until the cauliflower is fork tender (6-8 minutes).
12. Remove from the heat and let the cauliflower cool down for 5 minutes.
13. Place the steamed cauliflower in a bowl and add the chicken broth or milk. Using an immersion blender mash the cauliflower. (You can also use a food processor if you prefer.)
14. When the cauliflower is completely smooth, add butter, parmesan, garlic powder, salt, and ground black pepper. Stir well to combine.
15. Taste to adjust the seasoning.
16. To serve: Serve a big scoop of mashed cauliflower with 3 turkey meatballs and marinate sauce on top.