OZO™ Plant-Based Italian Style Meatballs, thawed | 12 Oz. |
For the Polenta | |
Large head cauliflower, roughly chopped | 1 Cauliflower |
Large yellow onion, roughly chopped (yield 1½ cups) | 1 Onion |
Olive oil | ⅓ Cup |
Kosher salt | 2 Teaspoons |
Ground black pepper | 1 Teaspoon |
Garlic cloves, peeled and smashed | 4 Cloves |
Vegetable broth | 1½ -2 Cups |
Nutritional yeast | 3 Tablespoons |
For the Chimichurri | |
Italian flat leaf parsley, packed | 1 Cup |
Fresh cilantro leaves, packed | 1 Cup |
Garlic cloves, peeled and smashed | 3 Cloves |
Lemon juice | 2 Tablespoons |
Red wine vinegar | 1 Tablespoon |
Kosher salt | 1 Teaspoon |
Ground black pepper | ½ Teaspoon |
Red pepper flakes | ½ Teaspoon |
Olive oil | ½ Cup |
For Garnish | |
Hazelnuts, toasted and chopped | ½ Cup |