1. Place a steamer basket into a large pot filled with 2 inches of water. Place the cauliflower florets into the steaming basket. Heat the water until simmering over high heat. Reduce heat to low and steam the cauliflower until very tender. To test, pinch the cauliflower with cooking tongs, when it mushes, it is ready. About 20 minutes.
2. Dump the cauliflower onto a kitchen towel and let cool for about 15 minutes. Gather the edges of the kitchen towel around the cauliflower and squeeze the water from the cauliflower. Try to get most of the water out, by giving it a good squeeze.
3. Add 1 cup of flour and salt to the bowl of a food processor along with the cooked cauliflower. Pulse until combined. Dump the (sticky) dough onto a floured surface. resist the urge to add more flour to the dough. More flour will make your gnocchi chewy.
4. With floured hands form the dough into a ball and cut into 8 equal parts. One at a time, shape or “roll” (this dough is VERY loose and is hard to roll) each dough chunk into a ½-inch-thick rope and set aside.
5. Trim each dough rope into 1-inch pieces. You can cook the gnocchi in this shape/form, or gently press them each against the prongs of a fork and roll as you press to make cute little gnocchi like lines on them.
6. Bring a large pot of salted water to a boil over high heat. Add the gnocchi (this will reduce the boil). Bring the water back up to a boil cook for 3 minutes. The gnocchi will have all floated to the top. Strain using a colander. Enjoy with your favorite pasta sauce.

Sautéed Gnocchi: If you like your gnocchi a little crispy (as shown in photos), you can also sauté them. Without having boiled them, heat a nonstick skillet over medium heat and spray liberally with cooking spray. Homemade cauliflower gnocchi tends to stick to the pan. If you don’t have cooking spray add 2 tablespoons olive oil to the pan. Add the gnocchi in a single layer. This may need to be done in two batches. Cook until golden brown and crispy, about 8 minutes total. Taste for tenderness. If the gnocchi is not cooked through, add water (1/4 cup at a time) to the pan and finish them off by steaming them by covering the skillet with a tight fitting lid.