Ranch Buffalo Meatballs and Zoodles

1. Preheat your oven to 400 F and spray a large rimmed baking sheet with cooking spray. Set aside,
2. Use a 5 or 7 mm julienne blade on a mandolin and slice zucchini lengthwise to make long noodles.
3. Toss the zucchini noodles with a sprinkle of salt, and let them sit in a strainer over a bowl for 20-30 minutes. Stir them around a few times while they drain.
4. For the sauce: Combine the water and vegetable broth in a large pot and bring to a boil. Once boiling, add the cauliflower and cover pot. Boil until the cauliflower is tender, about 6-7 minutes. Remove from heat and cover to keep warm. Do not drain!
5. In a large bowl, mix together the ground chicken, cheese, green onion, salt, minced garlic, oats, ranch dressing powder, a dash of pepper and the egg white. Stir until evenly mixed.
6. Roll the meat into balls (I like using a small 1 1/2 tablespoon sized cookie scoop) and place onto the prepared baking sheet. Place into the oven and bake for 10-15 minutes, depending on how big your meatballs are.
7. Now back to the sauce. Heat the olive olive in a medium pan over medium heat and cook the garlic and onion until lightly golden brown. Add the cooked garlic and onion into a large food processor or blender.
8. Using a slotted spoon transfer the cauliflower into the blender and add in the salt, pinch of pepper and the milk. Blend and then add 3-4 tablespoons of the cooking liquid until the sauce reaches desired consistency.
9. Squeeze out the excess water from the zucchini noodles and divide between plates. Top with cauliflower sauce, meatballs and drizzle with Buffalo sauce and extra green onions, if desired.
10. Devour!