Preheat oven to 375 degrees F (190 C).
Grab two separate pieces of aluminum foil and place them side by side on a baking tray. Spray each with cooking spray.
Peel the onion, garlic cloves, and ginger and roughly chop up the onion and ginger. Discard the leaves on the cauliflower head and roughly chop it up as well.
On one piece of foil, lay out the Pure Farmland Italian-Style Plant-Based Meatballs and the garlic cloves. And on the other side, place the chopped cauliflower, onion, and ginger.
Combine the smoked paprika, coriander, and turmeric together and sprinkle on top of the cauliflower, onion, and ginger.
Spray the Pure Farmland Italian-Style Plant-Based Meatballs, garlic, and spiced cauliflower well with cooking spray and place tray in oven for 15 minutes.
Remove tray from oven and gently flip Pure Farmland Italian-Style Plant-Based Meatballs over and place tray back in oven for another 8-10 minutes.
If desired, rinse jalapeños and cut them lengthwise. If you want a milder sauce, use a pairing knife to remove the pith and seeds of the jalapeño.
Remove tray from oven and, using tongs, carefully place garlic, spiced cauliflower, onion, and ginger in a blender along with the jalapeños, coconut milk, and cilantro. Blend until smooth and creamy. If you would like the sauce a bit thinner, add more coconut milk or vegetable stock.
Season sauce with salt and pepper to taste.
If you would like your plant-based meatballs a bit crispier on the outside, turn the oven to broil at 525 degrees F (273 C) and broil the plant-based meatballs for another 5 minutes. Remove tray from the oven.