To make the meatballs:

1. Combine all of the meatball ingredients (except for the olive oil) in a medium bowl and mix thoroughly.
2. Form into 15 meatballs.
3. Heat the olive oil in a non-stick saute pan, then cook the meatballs in small batches, turning occasionally until golden brown and cooked through. Set aside.

To make the greens:

1. In a medium saute pan, heat the olive oil and garlic.
2. Cook for a minute or two until the garlic is fragrant and sizzling.
3. Add the arugula (or other greens) and cook for a minute or two, until just wilted and still bright green. Remove from the pan and set aside.

To make the sauce:

1. Add the olive oil, onion, and garlic to the same pan you cooked the greens in and cook for a couple of minutes until the onions are translucent but not browned.
2. Add the tomatoes and chicken broth and simmer for about 10 minutes.
3. Stir in the lemon zest, heavy whipping cream, and fresh oregano.
4. Cook for 2 – 3 minutes and remove from the heat.

To make the cauliflower puree:

1. Combine the cauliflower, butter, and heavy cream in a microwave safe bowl.
2. Microwave, uncovered, on high for 10 minutes.
3. Stir to coat cauliflower with cream/butter mixture.
4. Microwave for another 6-8 minutes on high or until completely soft.
5. Remove from the microwave and put into a high speed blender or food processor along with the cheese.
6. Puree until smooth.
7. Season with salt and pepper to taste. You can adjust the cream and butter to your preference.

To assemble:

1. Spread 1/2 cup cauliflower puree on your serving plate.
2. Top with 3 meatballs.
3. Add about 1/4 cup of the wilted greens around the meatballs.
4. Spoon about 1/3 cup of sauce over the top.
5. Garnish with additional lemon zest, oregano, and grated parmesan cheese if desired.