Name: Cauliflower Gnocchi with Roasted Vegetables Bowl
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1 medium Cauliflower head; 0.25 cup Cassava flour; 3 tbsp Nutritional yeast; 10 oz Extra firm tofu; 0.25 cup Canned chickpeas; 1.5 tsp Olive oil; 1 cup Sliced zucchini; 0.5 cup Cherry tomatoes; 1 tbsp Hemp seeds; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder

Instructions

Prep 25 min · Cook 25 min

Preheat your oven to 400°F (205°C) and line a large baking sheet with parchment paper.
Steam the cauliflower florets until very tender, which usually takes about 8 to 10 minutes.
Place the steamed cauliflower in a clean kitchen towel and squeeze firmly to remove all excess liquid until it reaches a dry, paste-like consistency.
In a large mixing bowl, mash the cauliflower and thoroughly combine it with the cassava flour, 2 tablespoons of nutritional yeast, and half of the sea salt to form a workable dough.
Roll the dough into long ropes on a clean surface and cut into 1-inch gnocchi pieces using a knife or bench scraper.
On the prepared baking sheet, toss the cubed tofu, chickpeas, zucchini, and cherry tomatoes with olive oil, garlic powder, the remaining sea salt, and black pepper.
Roast the vegetables and tofu in the oven for 20 minutes until the zucchini is tender, the tofu is golden, and the tomatoes have burst.
While the vegetables roast, heat a non-stick skillet over medium heat and pan-sear the gnocchi for 3 to 4 minutes per side until they develop a crispy, golden-brown exterior.
Assemble the bowl by layering the roasted vegetable and tofu mix with the pan-seared gnocchi, then garnish with hemp seeds and the remaining tablespoon of nutritional yeast.

Nutrition

Ingredients

Instructions

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