Ingredients 3 cups cauliflower florets steamed ⅓ cup all-purpose flour gluten-free if needed 1 clove garlic ½ tsp salt 1 tbsp olive oil
Place the cauliflower florets in a food processor and pulse until they look almost like wet sand. Wrap the cauliflower in a towel and squeeze all the excess moisture. When you think there's no more water left, squeeze once again.
Put the cauliflower back in the food processor. Add garlic, salt, and flour. Blend until the dough starts coming together. It will look quite sticky but don't add more flour!
Transfer the dough to a floured workspace. Shape it into a ball and slice it into 2 equal sections.
Gently roll each section into a log that is 3/4 inch thick. Cut each log into 3/4 inch pieces. Heat a nonstick skillet over medium heat and add 1 tablespoon olive oil. Add the gnocchi in a single layer and cook until golden brown. Transfer to a bowl, cover with your favorite sauce, sprinkle with some cheese or herbs and enjoy.