• Place the cauliflower in a large pot on water and bring to the boil. Cover and simmer for 15 minutes until the cauliflower is soft and cooked through.
• Drain the cauliflower and set aside to cool.
• Squeeze the excess water out of the cauliflower. We use a nut bag but a cheesecloth would work too.
• Place the cauliflower into a large bowl and mash.
• Add the salt, lupin flour and oat fiber and mix until you have a dough.
• Place the dough in the refrigerator for 20 minutes to firm before rolling.
• Take a section of the dough and roll into a long log. Cut the log into small bite sized pieces. Repeat for the rest of the dough.
• Alternatively, roll small pieces of the dough into gnocchi balls.

Air Fry

• Preheat the air fryer as per the manufacturer's instructions.
• Lightly spray the basket with oil and place one layer of the cauliflower gnocchi into the basket. Give the gnocchi a light spray of oil too.
• Cook at 200C/400F degrees for 8-10 minutes until the gnocchi are golden.

Pan Fry

• Heat a couple of tablespoons of olive oil in a large skillet on a medium heat.
• Cook the gnocchi balls for 3-5 minutes, turning over until golden on each side.

Oven Bake

• Preheat the oven to 200C/400F degrees.
• Place the gnocchi on a parchment paper lined baking sheet.
• Bake for 15-18 minutes until golden.