Place your cauliflower in the Airfryer and drizzle the top of it with melted coconut butter. Cook for 25 minutes on 160c or until the cauliflower is slightly undercooked.
Place the couscous in a small pan with 2 cups of boiling water, place the pan lid on top and leave for 10 minutes.
In a blender blitz the gluten free oats until they resemble fine flour.
Remove the lid off the couscous pan (after 10 minutes) and stir in salt and pepper and mix well.
Place the cauliflower in the blender along with the turkey leg meat, turkey stock, soft cheese, Greek yoghurt and seasoning. Blend for a couple of minutes or until the mixture resembles a thick pate.
Remove the blender ingredients into a mixing bowl, add in the couscous and the oats and mix well.
Make the mixture into balls and roll in the dessicated coconut.
Place in the Airfryer for 20 minutes at 180c and then serve.
If serving at a party place on sticks for a nice party piece.