Vegetarian meatballsWith the rack in the middle position, preheat the oven to 400 °F. Line a baking sheet with parchment paper and brush a bit of oil on top. Set aside.Place the cauliflower and spinach in a blender and pulse until you get a texture similar to rice.In a large non-stick pan, heat the oil on medium high and cook the cauliflower and spinach with the scallions and garlic for 6 minutes. Let cool for 5 minutes.In a large bowl, combine all the ingredients for the meatballs. Shape the mixture into meatballs about the size of a golf ball and place them on the baking sheet. Drizzle a bit of olive oil on top and bake in the oven for 25 minutes.Green curryIn the same pan you used to cook the cauliflower mixture, heat the olive oil on medium high and cook the scallions and garlic for 3 minutes. Set aside.In a blender, add the remaining ingredients for the green curry and pulse until you get a very smooth texture. Pour the sauce into the pan with the green scallions and bring to a boil while stirring. Simmer on low for 5 minutes.Serve with the meatballs, cilantro, lime zest, as well as the rice.Source: K pour Katrine

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vegetarian meatballs 3 cups (750 ml) cauliflower roughly chopped 2 cups (500 ml) baby spinach 3 tablespoon (45 ml) olive oil 1/3 cup (80 ml) scallion chopped 1 garlic clove chopped 1 cup (250 ml) gluten-free Rice Krispies type cereal pulsed in a food processor to obtain a substitute for breadcrumbs 1 cup (250 ml) gluten-free quick-cooking oatmeal 3 eggs 1 teaspoon (5 ml) curry 1 teaspoon (5 ml) salt To taste pepper green curry sauce 1 tablespoon (15 ml) oilve oil 4 scallion roughly chopped 1 garlic clove chopped 1 can (400 ml) regular coconut milk 1 cup (250 ml) fresh cilantro with strems roughly chopped 1 jalapeño pepper (seeds removed) chopped 1 tablespoon (15 ml) fresh ginger 1 cup (250 ml) baby spinach 1 teaspoon (5 ml) maple syrup 1 teaspoon (5 ml) salt toppings 1/3 cup (80 ml) cilantro zest of one lime 1 green apple diced rice