Maple BBQ “Meatballs” with Cheesy Mashed Cauliflower
For the Meatballs:
1 package Pure Farmland Plant Based Homestyle Meatballs
1 8-oz. can tomato sauce
1 Tbsp. apple cider vinegar
3 Tbsp. maple syrup
2 tsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1 tsp. smoked paprika
1 tsp. salt
For the Mashed Cauliflower:
2 heads cauliflower, cut into florets
⅔ cup shredded white cheddar cheese
¼ cup heavy cream or whole milk
1 tsp. sea salt
¼ tsp. black pepper
Fresh parsley for garnish
Preheat oven to 375 degrees.
Combine tomato sauce, apple cider vinegar, maple syrup, Dijon mustard, Worcestershire sauce, smoked paprika and salt in a small saucepan. Bring to a simmer and then cook for 5 minutes. Scoop out ¼ cup of sauce and set aside.
Add meatballs to pan to coat, then place on a baking sheet lined with foil. Bake for 15 minutes.
While baking, fill a large saucepan with 1 inch or so of water, and bring to a boil over high. Add the cauliflower florets and cover, venting the lid slightly to let out steam. Reduce the heat to medium, and cook until the cauliflower is easily pierced with a fork, 15 to 20 minutes.
Drain and place the cauliflower back in the pan over medium. Cook, stirring constantly, until the excess moisture is released, about 3 minutes.
Place the cauliflower in a blender and process until smooth, about 5 seconds. Spoon the cauliflower puree back into the pan over medium heat. (You can also use an immersion blender and do everything right in the pan.)
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