• 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.

To Serve:

• Spoon the Cauliflower Jalapeño Vegan Sauce into a bowl and place the Pure Farmland Italian-Style Plant-Based Meatballs on top. Garnish with cilantro and slices of jalapeño and enjoy!