Step 1

Cook the cauliflower by steaming in the microwave for 3 or 4 minutes or on the stovetop. To steam, place cauliflower and 1/4 cup water in a large saucepan. Bring to a boil then reduce the heat to medium and cover.

Step 2

Cook for 7 to 9 minutes or until cauliflower is tender, stir occasionally. Drain REALLY well after cooking by letting the cauliflower sit in a strainer for a few minutes.

Step 3

Remove excess water (about 3/4 cup liquid) by squeezing cauliflower with a cheesecloth or a thin towel. Set as to cool for a few minutes.

Step 4

Place the cauliflower in a blender or food processor. Blend until riced then add salt and oil. Blend again until a cauliflower puree/mash is formed. Set aside.

Step 5

Combine flour, potato starch, and optional garlic powder in a large bowl. Add to the mashed cauliflower in the food processor. Blend ingredients until combined. Don’t overmix.

Step 6

Transfer the batter to a large mixing bowl and gently knead to shape into a soft dough ball. Place the dough ball in the fridge for 15-20 minutes to harden.

Step 7

Divide the dough into 4 even sections. With well floured hands, roll dough on a floured surface creating a gnocchi log about 6-inches long. Once rolled, use a knife or bench scraper to cut the log into ¾-1 inch pieces. These are your basic gnocchi pillows!

Step 8

Make ridges in the dough by rolling the dough down the edge of the fork to make the signature gnocchi lines. Bake by using one of the three methods below.

Step 9

After baking, air frying, or boiling, place the cauliflower gnocchi in a deep skillet with a choice of sauce and simmer for 5 minutes. Serve with grated parmesan cheese.