Preheat oven to 425F. 

Add the cauliflower to a steamer basket set over a medium pot of boiling water. Cover and steam for 10 minutes, or until fork-tender.

Let the cauliflower cool. Transfer the cauliflower to a clean thin dish towel, or nut milk bag, and squeeze the excess water into a bowl.

Transfer the squeezed cauliflower to a food processor. Add the cassava flour and blend until the dough forms into a ball.

Transfer the dough to a lightly floured surface and shape into a ball. Then cut into 4 equal parts.

Roll out the 4 logs of dough till they are approx 2cm wide each. 

Slice into approximately 1 inch pieces. 

Transfer the gnocchi to a large pot of salted boiling water. Boil until the gnocchi float to the surface, 1-2 minutes, then remove with a slotted spoon.

Transfer the gnocchi to a lined baking sheet. Coat with 2 tbsp oil (something with a high smoking point like avocado oil, grapeseed oil, or canola oil.)

Bake for 15-20 minutes, flipping the gnocchi after 10 minutes.

Serve with whatever sauce you desire! I love it with the @hotforfood spicy nacho cheese sauce or homemade pesto!