Preheat oven to 200C/400F. Put all the meatball ingredients into a large mixing bowl and mix with your hand or a spoon until just combined. Don’t overwork it. Scoop and roll out the turkey meatball mix into 18 golf sized balls and set aside whilst you prepare the other ingredients.
1 pound turkey mince, 1 shallot, 2 garlic cloves, 1 egg, 2 tablespoons fine breadcrumbs, 2 tablespoons rose harissa paste, ¾ teaspoon ground cumin, ¾ teaspoon ground coriander, ½ teaspoon ground cinnamon, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
Toss the cauliflower florets, tender leaves and red onion in the olive oil. Sprinkle over the cumin, coriander, garlic powder, Aleppo pepper, salt and pepper and toss again to combine.
1 medium head of cauliflower, ½ red onion, 2 tablespoons olive oil, 2 teaspoon ground cumin, 2 teaspoon ground coriander, 1 teaspoon garlic powder, ½ teaspoon Aleppo pepper flakes, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
Bake in the preheated oven for 15 minutes until golden and starting to crisp at the edges.
Remove the baking sheet from the oven and place the meatballs in and around the roasted cauliflower, making sure to leave enough space between each of them. Bake for another 20 minutes until the meatballs are cooked through, to an internal temperature of 74C/165F.