Though I totally love the cauliflower gnocchi recipe in Cauliflower Comfort Food, it does contain gluten and eggs so I decided to make a vegan, gluten-free version. It’s so delicious.

Makes: 100 gnocchi (4 servings) | Prep Time: 30 minutes (if you pre-roast the cauliflower) | Cook Time: 2 minutes

1 head roasted cauliflower florets

1 cup potato starch

1 tablespoon egg replacer plus 4 tablespoons water, whisked together

2 teaspoons sea salt

4 tablespoons extra virgin olive oil

1. Place all ingredients into a food processor fitted with a standard blade.

2. Divide the dough into about 4 to 6 balls. Take one bit off and individually roll into inch-sized gnocchi. Repeat until 100 pieces have been formed.

3. Against a cutting board or other flat surface, gently roll each gnocchi with the back of the tines of a fork. (This rolling action creates crevices in the gnocchi so that the sauce will stick better to it.)

4. Place each gnocchi onto a sheet pan. Bring a large pot of water to boil.

5. Carefully drop the gnocchi into the boiling water. Boil for about 2 minutes or until the gnocchi rise to the surface. Remove carefully with a slotted spoon to drain. Serve with sauce of your choice.

Note: How to Roast Cauliflower: Preheat oven to 425°F. Spread florets onto a baking sheet fitted with a silicon mat or covered with parchment paper. Drizzle with 1 tablespoon extra-virgin olive oil, sprinkle with 1 teaspoon sea salt, and roast for 30 minutes.

-Jeanette Hurt, author of Cauliflower Comfort Food