Roasted Cauliflower and Meatball Sheet Pan Dinner

Ingredients

Roasted Cauliflower

• 1 head cauliflower, cut into florets
• 2 Tbsp olive oil
• 1 Tbsp za’atar
• ½ tsp kosher salt
• 4 c arugula
• 1 lemon, cut into wedges

Meatballs

• 1 lb. ground turkey or chicken
• ½ c chopped red onion
• ½ c panko breadcrumbs
• 2 garlic cloves, minced
• 1 egg
• Zest of 1 lemon
• 1 tbsp za’atar
• 1 Tbsp hot sauce, such as harissa or Cholula
• 1 tsp kosher salt
• ½ tsp ground pepper

Savory Yogurt

• 1 c Greek yogurt
• 2 Tbsp lemon juice
• 1 garlic clove, minced
• ½ tsp kosher salt

Instructions

1. Preheat oven to 425°. Spread the cauliflower florets on a rimmed baking sheet. Drizzle with olive oil and sprinkle za’atar and salt over florets. Toss to coat.
2. Make the meatballs. Add ground turkey or chicken, red onion, panko, garlic, egg, lemon zest, za’atar, hot sauce, salt and pepper to a medium bowl. Using your hands, mix well. Form the mixture into 1½-inch balls, about ¼ c each. Place the meatballs on the sheet pan with cauliflower, moving cauliflower around as needed.
3. Bake for 20-25 minutes, until cauliflower is caramelized and meatballs are cooked through.
4. Make the savory yogurt: Add yogurt, lemon juice, garlic and salt to a small bowl. Whisk well. Refrigerate until ready to serve.
5. Serve meatballs and cauliflower with a dollop of yogurt sauce, topped with arugula and a squeeze of lemon.

Recipe Notes

• We recommend serving this with fresh arugula, roasted beets, or sprinkled with herbs, like mint and cilantro. Za’atar can be found at Middle Eastern markets, specialty shops, or online.