1 heads cauliflower
1 cup grated mozzarella
1/2 cup finely grated Parmesan
salt and pepper
1/3 cup almond flour
Separate the cauliflower into small florets and chop any stems. If you have a food processor, pulse the chopped cauliflower until it's a paste texture. Transfer the cauliflower onto a large, clean kitchen towel and squeezing as much excess water out of the cauliflower as you can. In a large bowl, beat the egg, stir in the mozzarella, Parmesan, salt and pepper. When it's all combined, give the cauliflower one more twist and squeeze.
Sprinkle on the flour and stir to combine thoroughly and completely. You should be able to pinch a bit of the dough and have it hold together; if not, sprinkle in a tablespoon more flour at a time until it does. Transfer the mixture onto a large piece of plastic wrap. Use the plastic wrap and damp hands to shape the mixture into a log about 8 inches long. Wrap the dough in plastic wrap and chill in a fridge for at least an hour.
Bring a large salted pot of water to a boil. While the water comes to a boil, shape the gnocchi. Divide the log in 2, and, working with one at a time, roll each into a long about 1-inch in diameter. Use a knife to cut it into 1/2-inch long chunks and with clean, damp hands, roll each one into a gnocchi-like shape. Repeat with the second log. Keep your hands clean and damp to keep the dough from sticking—rinse them off every few gnocchi.
When the water comes to a boil, test cook one gnocchi: add it to the pot, gently stir it so it doesn't sit on the bottom of the pot, stop stirring and wait for it to float to the surface, about 1 to 2 minutes. Use a slotted spoon to transfer it to a colander or plate. Cook the gnocchi in batches—they should fit in the pot in a single layer. Keep them warm in a 200-degree oven as you cook more batches. When all of the gnocchi is cooked, serve them hot with tomato sauce and Parmesan cheese or the sauce or topping of your choice.
As interesting as this recipe is, I had a lot of difficulties as first I did not squeeze the cauliflower enough. This vegetable has so much water in it that even when you think you are done...there is still water to squeeze out. So be patient at this step since is the most important one.