Preheat oven to 200°C or 390°F. Line a baking tray with parchment paper.
Place the cauliflower in a food processor and pulse until it’s the consistency of fine crumbs.
Steam the cauliflower for about 5 minutes, or until it becomes soft.
Place the cauliflower in a clean tea towel and squeeze out as much moisture as possible. This step is key to getting the right consistency.
In a large mixing bowl, add the cauliflower, 3/4 cup tapioca flour and salt. Mix with your hands.
Sprinkle tapioca flour on a clean, flat surface or cutting board and place the dough.
Knead the dough and continue adding as much flour as you need until the dough becomes more solid and you're able to shape it into several 2 cm thick logs. Cut log into 1cm pieces.
Bring lightly salted water to a boil in a medium pot. Carefully add the gnocchi and cook until they float to the surface, about 3 minutes. Use a slotted spoon to scoop out and drain the gnocchi, and then transfer to a lined baking tray.
Spray or sprinkle a little bit of coconut oil and bake for 20 minutes, or until the gnocchi become golden.
Serve with your favourite pasta sauce and fresh basil leaves.