Step 1

In a large pot, bring water to a boil. Add the cleaned cauliflower florets and boil for about 20 minutes until fork tender.

Step 2

Drain the water and add the cooked cauliflower to a clean dish towel. Let it cool for about 10 minutes or until it's no longer hot to the touch.

Step 3

Using the clean dish towel, squeeze out ALL water possible from the cauliflower. Use those muscles!

Step 4

Once you've squeezed out all the water you can, add that cauliflower to a large food processor along with about half the cassava flour. Pulse until a dough forms.

Step 5

Add the remaining cassava flour and sea salt and pulse once again. *If your food processor struggles, remove the dough ball and knead in the remaining cassava flour by hand.

Step 6

Transfer the dough ball to a clean, floured surface. Once it's kneaded into a ball, quarter the dough and roll in skinny "snakes" about 1/2 an inch thick.

Step 7

Once you have your "snake" pieces rolled, cut into small 1 inch pieces.

Step 8

Heat your saute pan on medium heat with a tablespoon olive oil. Add the gnocchi leaving some room in between each piece. Cook each side for about 2 minutes or until golden brown.

Step 9

Add about 1/4 cup water and a lid to the pan to let the gnocchi pieces steam for about 2 more minutes. Remove the gnocchi, add your favorite sauce, and enjoy!