In a large bowl mix ground turkey, Parmesan cheese, garlic cloves, dried spices and egg. Shape into 1 1/2 inch meatballs. Heat olive oil over medium heat in a large skillet. Add meatballs and cook until browned on all sides. Transfer to a plate once done.
In the same skillet, melt the butter in the remaining cooking juices over low-medium heat. Whisk in the flour and cook for 2-3 minutes; whisking constantly.
Pour in the vegetable broth, and allow the sauce to reduce slightly. Reduce heat to low, add in the heavy cream, and bring to a simmer while stirring occasionally. Season the cream sauce with salt and pepper to taste.
Add in the spinach and allow to wilt into the cream sauce. Stir in the Parmesan cheese and simmer for 1-2 more minutes.
Add the cooked turkey meatballs back into the skillet and spoon sauce over meatballs; sprinkle with the parsley and red pepper flakes (if using).
Prepare cauliflower rice according to package directions. Serve meatballs with cream sauce and spinach over cauliflower rice.
