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outRIAAge | Nov 7, 201604:04 PM    

I thought this recipe was from "Pasta By Hand," but turns out I invented it while reading the book and then promptly forgot (it's that kind of book). The key is to extract lots of water from the cauliflower.

Cut the whole cauliflower head (including the slightly-trimmed stalk) into 1/2" slices and put it in a slow oven on drying racks to get as much moisture out as possible and amp up the flavour at the same time. It's done when blonde. I prefer to mash it with a potato masher to leave a little texture.

Then I add the minimum amount of flour to make a dough, and work it in by hand, is all. If necessary, add back a little water. (I also add a pinch of cayenne and cumin, but feel free to play around.) Roll it into long tubes, cut them into 1" pieces, and form them into gnocchi. I'm not good at the fork-method of creating ridges in the gnocchi, so I treated myself to a $9 gnocchi/garganelli board (illustrated). The board has the great advantage that you can turn gnocchi-forming into a kids game - tell them it's edible Play-Doh, and expect some surprising-looking gnocchi.

Invite your friends over for Cauliflower Cheese, serve them the gnocchi in brown butter with a snow of shaved Parmesan, and try to keep a straight face. It's a light-enough main dish for a multi-course splash or a potluck, if you are so inclined.

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