Trader Joe's Copycat Cauliflower Gnocchi

How to make it

Serves ~4 as a main or 6 as a side dish.

1. De-stem and wash cauliflower. Cut into manageable chunks. Place in steamer for 20 minutes, or until tender to prick with a fork.

2. Let cauliflower cool for ~30 minutes.

3. In a sink, place cauliflower into cheese cloth, and squeeze out all of the moisture. Your two heads of cauliflower should yield 2.5 cups of cauliflower once the excess liquid is removed.

4. Place cauliflower in food processor. Stream olive oil in as you process until a smooth buttery texture.

5. Combined flour, starch, and salt and process.

6. Mix in lemon zest to the dough.

7. Roll dough out into long logs and cut into chunks (~1 sure inch).

8. Preheat oven to 400F. Bake on each side for ~5-7 minutes.

9. Finish off in a lightly greased frying pan for ~3-5 minutes to get a nice crisp.

10. Top with your favourite sauce. For a non-vegan option, toss in brown butter and sage.

What you’ll Need

2 Heads cauliflower (~4 3/4 cups whole, 2 1/2 cups once drained)

1 1/4 Cups Cassava flour

1/3 Cup + 2 Tbsps potato starch

1/4 Cup olive oil

1 tsp sea salt

zest of 1/4 lemon

Favourite homemade or bought sauce

Cheese cloth & Food process or

Summerlicious Shredded Kale Salad

“No-Fail Kale Salad...watch out Gusto 101! No need for parmesan with this vegan friendly option. ”

How to make it

1. Wash and de-stem 1-2 heads of kale (depending on where you buy - it should be abut 4-5 cups. Pat dry. Tear up into little pieces, or stack leaves in a bunch and chop.

2. In a large bowl, whisk together lemon, oil, jam, maple syrup, and seasoning.

3. Toss in kale. With your hands, massage the dressing into the leaves for 3-4 minutes, until well coated, and no dressing is left at the bottom of the bowl.

4. Top with dried cranberries.

5. Keep in fridge to let the dressing and the leaves marinate! This salad get’s better with time. You can keep for up to 5 days in air tight container.

6. Top with toasted pecans before serving.

Pro Tip - this salad can easily become a hearty meal! Try adding chopped roast chicken breast and apple to make this a go-to favourite to pack for a weekday lunch at the office!

What you’ll need

2 heads kale washed, dried, destemmed and chopped (~4 cups)

Dressing

3 Tbsp lemon juice

2 Tbsp olive oil

3 cloves minced garlic

1 tsp cranberry or strawberry jam

2 tsps maple syrup

1/4 tsp cayenne powder

1/4 tsp salt

1/4 tsp pepper

3 Tbsps nutritional yeast

Top it off

1/4 cup dried cranberries

1/4 cup toasted pecans