• Cut potatoes into 1/4-inch rounds.
• Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
• Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 20-23 min.

• Meanwhile, thinly slice green onions.
• Cut cauliflower into bite-sized pieces.
• Add plant-based ground protein, breadcrumbs, half the green onions and cheddar cheese to a large bowl. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then combine. 
• Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).

• Arrange meatballs on the parchment-lined baking sheet.
• Bake in the middle of the oven, until golden-brown and cooked through, 12-14 min.**

• Meanwhile, heat a large non-stick pan over medium-high.
• When hot, aHeat a large non-stick pan over medium-high heat.
• When hot, add 2 tbsp (4 tbsp) butter, then cauliflower and 1 tbsp (2 tbsp) water. Cook, stirring occasionally, until softened, 4-5 min.
• Season with salt and pepper.
• Remove from heat and cover to keep warm.

• Add blueberry jam and 1 tbsp (2 tbsp) water to a small pot.
• Heat over medium heat.
• Cook, whisking constantly, until blueberry jam is smooth and warmed through, 30 sec.
• Reduce heat to medium-low.
• Add half the BBQ sauce to the pot (use all for 4 ppl). Cook, whisking occasionally, until well-combined and warmed through, 1 min.
• Remove the pan from heat.

• Divide potatoes, cauliflower and meatballs between plates.
• Sprinkle remaining green onions over cauliflower. 
• Spoon blueberry-BBQ sauce over meatballs.

If you've opted to get plant-based ground protein, prepare, cook and plate it the same way the recipe instructs you to prepare, cook, and plate the pork.**