Make this recipe with regular flour or with the gluten-free substitutes I put in parentheses. You can prep the dough in advance and then freeze it for later.
Trim cauliflower heads, then cut into florets. You want 4 C. total.
Steam or parboil the cauliflower until tender. Rinse to cool, drain it, then use a cheesecloth or colander to squeeze as much moisture as possible out.
Puree in a food processor with 1/2 t. salt, then drizzle in 2 T. olive oil. Transfer to a large bowl.
Sprinkle 1/2 C. pastry flour (or 1/2 C. cassava or arrowroot flour plus 1/4 C. potato starch) over the puree and work it into a dough with your hands. Add a little more flour if necessary until the dough is firm enough to make into a ball. Transfer it to a large piece of wax or parchment paper and then roll into tubes the diameter of a cigar.
(At this point, you can freeze the dough and then break into pieces and keep frozen in a ziplock bag until used.)
Heat a pot of water to boil, then boil the gnocchi for 3 minutes or until they float to the surface. Transfer to a colander.
Heat 2 T. olive oil in a cast iron or non-stick skillet and fry the gnocchi 5-7 minutes, until they are brown on both sides. Remove from the skillet.
Soak 4 C. spinach leaves in a water bath, then drain and repeat. Spin dry.
Heat 1 T. olive oil in the skillet and add 1-3 minced cloves of garlic. Cook for 1 minute, then add the spinach leaves and raise the heat to high. Stir the spinach until it is just cooked.
Serve the gnocchi topped with a pile of sauteed spinach and a healthy sprinkle of Parmesan.