1cupfresh herbs - rosemary, sage, thyme, lemon peel, etc.
½cupcoarse sea salt
Instructions
Preheat the oven to 425°F.
In a medium-sized mixing bowl, mix the ground pork, spices, and apple cider vinegar with your hands until well combined and the spice mixture looks evenly dispersed.
Form the meat into a dozen 1-ounce meatballs, and then place in an oven-safe baking dish or on a baking sheet. Bake for 20-25 minutes.
While the meatballs are in the oven, chop the cauliflower into roughly 2-3 pieces.
Steam the cauliflower until it is fork-tender, then place it in a food processor. Add the butter, Herb Salt Blend, and black pepper.
Puree until smooth and creamy.
To prepare the Herb Salt Blend. Preheat the oven to 250°F or the lowest setting (a “warm” setting will work, too).
Spread individual herbs on their own baking sheets and dry in the oven until they break apart when handled between your fingers. This takes roughly 4 hours.
Using a food processor or a mortar and pestle, grind dried herbs and salt to your desired consistency. Re-dry the herb salt in the oven if there is any remaining moisture.
Store the herb salt in glass jars in a cool, dry place.
Notes
Substitute beef or a combination of pork and chicken. Double or triple the recipe and make extras for leftovers or to freeze for later use.
If you make these as described, they are pretty spicy! I’ve made them with 1/2 the Chorizo Spice Blend and still enjoyed them.
If you don’t have a food processor, mash the cauliflower by hand with a potato masher.
I have never made the Herb Salt Blend as described. I’m sure it would be delicious, but I have always swapped in my own spice blend or used a blend from The Spice House in Geneva.