Cut cauliflower into florets. You can keep most of the stems but discard the very thick middle stem.
Steam florets until very tender and then let them cool down before squeezing out the liquid.
Use a mesh vegetable bag or doubled cheese cloth. Place cooled cauliflower into the mesh bag and squeeze out as much liquid as you can.
Make cauliflower gnocchi:
Combine squeezed cauliflower, flour, egg, salt, and garlic powder in a mixing bowl and mix until thoroughly incorporated. You can use a fork to mix the dough and then a small spatula.
Spread about a 1/4 cup of flour on the work surface and knead the dough a few times. (You can add a couple more tablespoons of flour but don’t add too much flour, the dough should be moist but not sticky.
Cut the dough into four or more pieces so they are easier to handle. Roll each piece into about 1/2 inch – thick, long rope-like logs. Cut each into about 3/4 – inch pieces.
Use a fork or gnocchi roller to roll each piece of gnocchi with a design or leave it in a shape of little pillows as they are cut.
Note: cook it right away or freeze it.
Easy way to cook it:
Bring a pot of salted water to boil first and then add gnocchi. Cook until the float up to the surface, about 3-4 minutes.
While gnocchi is boiling, preheat a cooking pan over medium-high heat and add olive oil.
Use a skimmer or a slotted spoon to take gnocchi out of the water, shake off excess water, and add them to the preheated pan.
Add aromatics like garlic, herbs, sun dried tomatoes and gently toss and let them sear on one side without disturbing them. Flip them into the other side and sear until golden.
Add some grated Parmesan cheese on top and serve.
Spread uncooked cauliflower gnocchi on a parchment paper sheet tray and freeze for 2 hours. Set a timer so you don’t forget about it.
Portion frozen gnocchi in a freezer resealable bags, in individual portions. Portioning it this way will make it easy to pull right out of the freezer and cook.
No need to thaw frozen gnocchi before cooking, simply cook it frozen in boiling water first and then sear in a preheated skillet with oil and other aromatics.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.