• Zest the lime and cut it into wedges.
• Coarsely chop the cilantro.
• Coarsely chop the cashews.

In a mixing bowl, combine the turkey, egg, meatball spice blend, lime zest, and half the cilantro. Season with salt and pepper. Freeze for about 10 minutes to make the meatballs easier to shape. With wet hands, shape the chilled turkey mixture into eight 1½-inch balls. While the turkey mixture chills, toast the cashews and prepare the vegetables.

• In a frying pan over medium heat, toast the cashews until just starting to brown, 3 to 4 minutes.
• Core the cauliflower and chop into small pieces that roughly resemble large grains of rice.
• Chop the mint leaves. Discard the stems.
• Chop the serrano chile, if using.

In a frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Cook the meatballs until well-browned, 3 to 4 minutes each side. Transfer to a plate and drain all but 1 tablespoon of the oil from the pan. In the same pan, cook the cauliflower over medium heat, stirring occasionally, until well browned, 5 to 7 minutes. Season with salt and pepper. Add 1 tablespoon water and scrape up any caramelized bits from the bottom of the pan. Cook until the cauliflower is just tender, 2 to 3 minutes longer.

In a sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the lemongrass paste and as much of the serrano chile as you like. Cook until fragrant, about 1 minute. Add 1 cup water and bring to a boil. Reduce to a simmer, whisk in the coconut milk and cook until just heated through, 2 to 3 minutes. Season with salt and pepper to taste.

Transfer the cauliflower to individual bowls and top with the turkey meatballs. Pour the coconut broth on top. Garnish with the mint, lime wedges, toasted cashews, and the remaining cilantro, and serve.

Make the meatballs a day ahead and refrigerate so they’re firm before you cook them.