- 2 12 oz. bags frozen cauliflower florets
- 1 ½ to 2 cups flour (I used gluten free AP flour)
- 1 egg or 1 vegan egg subsitute (Arrowroot and bean juice work best)
- ½ tsp Salt
- ½ tsp Garlic powder
- ¼ tsp Black Pepper
- Optional: ¼ tsp Turmeric
- 1 tbsp olive oil
- Remove bags of cauliflower from freezer and defrost for at least 3 hours
- Preheat oven to 400 degrees
- Line cookie sheet (or two) with parchment paper. If you have no parchment paper, no problem
- It will create a little bit more of a mess for you to clean up
- Place florets on cookie sheet making sure there is ample room around each one
- Roast for at least 25 minutes. You want to get most of the moisture out.
- Place florets in a blender to combine. It will be done when there are no large chunks and it’s smooth. It will look like mashed potatoes, before you add cream/butter
- Place 1/2 cup of flour in a small circle on a clean surface. Add about half of the blended cauliflower and begin to mix. It will be sticky at first. Then flatten out and add the egg/egg substitute.
- Add another 1/2 cup of flour, the rest of the cauliflower, salt, garlic powder, black pepper and turmeric.
- Knead with your hands until flour is mostly combined and add ½ cup flour. Knead until flour is combined. If your dough is still sticky add the final 1/2 cup. Depending on how much water was retained you may need more or less flour. Once the dough is no longer sticky to the touch and can be formed into a log shape the dough is done. Begin to cut the dough into long strips and roll into a cigar like shape.
- Cut that into ½” pieces using a knife or pastry cutter.
- Keep flour handy incase the dough sticks a bit.
- Add 1 tbsp of olive oil over medium heat
- Add gnocchi and cook for a few minutes per side until they are crispy
Top as desired. I like to top with sauteed greens, garlic and red pepper flakes. Will make 4-5 servings