Impossible Zucchini Meatballs with Cauliflower–Pea Brown Butter Purée & Roasted Broccolini

Serves 5

Component 1: Zucchini-Loaded Impossible Meatballs

Ingredients

• 1½ lbs Impossible meat

• 2 small zucchinis, grated

• 1 egg

• ⅛ cup Greek yogurt

• ⅛ cup breadcrumbs

• 2 garlic cloves, grated

• ¾ tsp kosher salt

• ½ tsp ground cumin

• ½ tsp paprika

• ¼ tsp ground coriander

• ¼ tsp ground cinnamon

• ¼ tsp ground ginger

• ¼ cup parsley, finely chopped

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment or lightly oil.

2. In a large bowl, combine all ingredients. Mix gently by hand until just combined—do not overwork.

3. Form into 1½-inch meatballs (yields ~18–20).

4. Sear meatballs in a hot oiled pan until browned on all sides.

5. Transfer to baking sheet and bake for 12–14 minutes, or until fully cooked.

6. Optional: Brush with olive oil for added sheen before serving.

Component 2: Cauliflower–Pea Brown Butter Purée

Cauliflower Brown Butter Purée

Ingredients

• 1 head cauliflower, cut into florets

• ½ small onion, chopped

• 2 garlic cloves, smashed

• 1 tbsp olive oil

• 2 tbsp brown butter

• ½ tsp kosher salt

• 2–4 tbsp vegetable broth or nut milk (or a mix)

• Pinch of nutmeg

Instructions

1. Heat olive oil in a pan over medium heat. Add onion, season with salt and pepper, and cook until translucent (avoid browning).

2. Add cauliflower and garlic to the pan. Season again lightly, and cook for 5 minutes.

3. Add enough broth and/or nut milk to just cover the bottom of the pan. Cover and steam until cauliflower is fork-tender, about 12–15 minutes.

4. Transfer everything to a blender or food processor. Add brown butter and nutmeg.

5. Blend until smooth and creamy, adding more liquid as needed to adjust texture.

6. Taste, adjust seasoning, and serve warm (or reheat gently before plating).

Component 3: Roasted Broccolini with Lemon & Sumac

Ingredients

• 1 bunch broccolini, trimmed

• 1 tbsp olive or avocado oil

• ½ tsp kosher salt

• Lemon zest or juice

• Pinch of sumac and Aleppo pepper

Instructions

1. Preheat oven to 425°F.

2. Toss broccolini with oil, salt, and spices. Spread on a baking sheet in a single layer.

3. Roast for 15–18 minutes until crisp and golden.

4. Finish with lemon zest or juice before serving.