Buffalo Meatballs with Roasted Orange Cauliflower

Just a quick and easy weeknight dinner - that makes delicious leftovers for lunch the next day.

For the meatballs:

1 lb ground buffalo

1 egg, beaten

1/2 red onion, diced

2 tbs almond meal

1 tbs fresh oregano, chopped

1 tbs fresh italian parsley, chopped

1 tsp cumin

1 tsp salt

1 tsp pepper

1 tsp cayenne

5-6 tomatoes, chopped (roasted, optional)

1/2 cup white wine

Mix everything but the tomatoes and wine in a bowl and roll into 1/2"-2" balls.  Heat 1 tbs olive oil in a large pan and brown outside edges of meatballs.  Once browned, add tomatoes and wine to pan and bring to a boil.  Reduce heat and simmer until liquid is reduced by at least half and the meatballs are cooked throughout.

For the cauliflower:

1 head orange cauliflower, cut into florets

2+ tbs olive oil

1 tsp salt

1 tbs fresh oregano, chopped

Preheat oven to 375.  Toss cauliflower with olive oil and spices and lay in a single layer on a baking sheet. Bake for approximately 30 minutes, turning once, until edges are browned and cauliflower has softened.