Meatballs with Herb Tahini and Cauliflower Tabbouleh

Meatballs

• 2 oz red onions, cut into pieces
• 24 oz ground beef, broken into pieces
• 1 large egg
• 3 tbsp almond flour
• 1 lemon, zest only, no white pith
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp salt, to taste

Tabbouleh

• 20 oz cauliflower florets
• 4 oz red bell peppers, in pieces (1 in.)
• 2 oz red onions, in pieces (1 in.)
• 6 oz tomatoes, in pieces (1 in.)
• 6 oz cucumber, peeled, in pieces (1 in.)
• 1 oz extra virgin olive oil
• 1 ½ oz balsamic vinegar
• 1 tsp salt
• ¼ tsp ground black pepper, to taste

Herb Tahini Sauce

• 1 garlic clove
• 5 fresh cilantro leaves
• 3 - 5 fresh mint leaves
• 5 fresh parsley leaves
• 4 oz tahini
• 4 oz plain Greek yogurt
• 2 oz lemon juice
• 2 oz water
• ½ tsp salt, to taste
• 10 oz salad greens, divided