Cauliflower Gnocchi and Crispy Kale

Preheat oven to 400°F

Wash and chop cauliflower into big chunks

Bake cauliflower in the oven for 20 minutes to roast

Blend the roasted cauliflower in a high-speed blender until smooth and resembling mashed potatoes

Place 1/2 cup of flour on a clean surface and add half of the blended cauliflower; mix together

The mixture will be sticky at first

Flatten the mixture and add the vegan egg, another 1/2 cup of flour, the remaining cauliflower, and 1 teaspoon of salt

Continue mixing and kneading with hands until dough forms; add up to another 1/2 cup flour if sticky

Shape dough into a log and cut into long strips, then into small pieces to form gnocchi

Use additional flour if dough sticks

Cook gnocchi in boiling water for 3-5 minutes until they float to the top

Optionally, pan-fry the gnocchi by melting 1 teaspoon olive oil and 1 teaspoon vegan butter in a pan, adding the gnocchi, and cooking for 10-15 minutes until crispy

In a separate pan, cook 2 big handfuls of kale with 1 teaspoon olive oil until crispy

Season the gnocchi with 1 teaspoon salt, 1 tablespoon garlic powder, and 1 tablespoon red pepper flakes

Mix the crispy kale and seasoned gnocchi together, taste, and adjust seasonings if necessary