Vegan Pan-fried Gluten Free Cauliflower Gnocchi with a lemon & rosemary sauce

Prep time

1 hour 15 mins

Cook time

15 mins

Total time

1 hour 30 mins

Author: Nikki

Recipe type: Mains

Ingredients

Lemon & Rosemary sauce:

¼ cup margarine
3 tablespoons olive oil
1 small brown onion chopped
1 tablespoon lemon zest
2 teaspoons freshly chopped rosemary
2 teaspoons fresh lemon juice
2 tablespoons nutritional yeast flakes (I used vegan parmesan but thought nutritional yeast flakes would be just as effective)
Pinch of salt
Pinch of ground black pepper

Instructions

Break up cauliflower, discard leaves & stem. Put through a food processor until a fine rice texture
Place into a microwavable bowl, cover with plastic & microwave on high for three minutes
Allow to cool to a point where you can handle it. Place into a cheesecloth & squeeze out as much liquid as you can
Return to the bowl & using your hands, mix through silken tofu, lime juice, chives & salt
Add flour & mix to a dough then knead of a lightly floured bench (the dough will be quite soft but does come together once boiled – just handle gently)
Cut into workable portions & roll into small logs about 1 cm in diameter & then cut 1 cm portions off. Place on a wire rack & allow to cool in the fridge for about a hour (or longer if you are making well in advance)
Boil a pot of water, add a little extra salt & cook in batches. Remove from water with a slotted spoon 2-3 minutes in or once they rise to the surface. Drain in a colander
To make the sauce, heat all ingredients in a saucepan until melted, combined & heated through.
Once the gnocchi is drained, fry in a fry pan with a little margarine until brown on the outside
Place on top of salad of choice: spinach & halved cherry tomatoes for example
Drizzle with sauce