butchers knife I've found this is easiest tool to use to chop up a cauliflower head.
Ingredients
For The Cauliflower Gnocchi
1headcauliflowerchopped into pieces, leaves discarded
1tbspunsalted butter
1tbspolive oiluse more if needed
⅛tspkosher salt
⅛tspground black pepper
1tbspcelery salt
1 tbspgarlic powder
⅔cupwhole wheat flour
1tspkosher salt
½cupbuffalo saucestore bought or homemade
For the Homemade Blue Cheese
1cuplight mayonnaise
4tbspminced onion
3garlic clovesminced
⅓cupfresh parsleydiced
½cup Chobani plain greek yogurt
1tbsplemon juice
1 tbspwhite vinegar
½cupblue cheese crumbles
⅛tspkosher salt
⅛ tspground black pepper
celerypeeled and chopped (for dipping)(optional)
carrotspeeled and chopped(for dipping)(optional)
Instructions
Heat 6 cups of water to a boil. Add cauliflower and boil for 10 to 15 minutes. Drain, mash, and mix with butter, salt, and pepper. Set aside.
Mix in whole wheat flour and 1 tsp salt. Stir until dough is formed. Place dough on a floured surface and cut into 4 sections. Roll each section into a rope. Cut each rope into gnocchi pieces, about ½ inch long.
Heat a cast iron skillet to medium heat and add oil. Place gnocchi onto heated skillet. Move mounds around to make sure each side of cauliflower gets crispy. Can cover balls cooking on skillet with foil to prevent grease from spraying. Add a splash of water at the end to steam. This will help the gnocchi finish cooking through to the inside.
Toss the buffalo sauce into the pan and sprinkle with celery salt and garlic powder.
Meanwhile to prepare the homemade blue cheese dip. Mix all ingredients together until mixed well. Mix mayo, minced onion, garlic, plain greek yogurt, lemon juice, white vinegar, blue cheese crumbles, salt, and pepper. Once mixed well pour into a serving bowl and sprinkle with parsley.
To serve, plate the gnocchi and serve with chopped celery and carrots. Scoop some blue cheese on the side for dipping!
Enjoy!
Notes
Helpful Tip: To prevent grease from spraying around while cooking your gnocchi, add some foil over the pan.How can my kids help? Have kids use the hand mixer and mash up the cauliflower. They can also help roll the dough into the ropes depending on how old they are. Store in an airtight container in the fridge for 3 to 5 days or in the freezer for up to 3 months.