Soft, tender cauliflower dumplings with a lightly chewy texture, perfect with garlic butter sauce, tomato sauce, pesto, or crispy chili oil. These are inspired by gnocchi-style dumplings but made fully vegan and easy to customize gluten-free.
Servings
4 servings
Time
- Prep: 20 minutes
- Cook: 15 minutes
- Total: ~35 minutes
Ingredients
Dumpling Base
- 1 medium head cauliflower
- 1 cup all-purpose flour
(or gluten-free flour blend) - ¼ cup potato starch or cornstarch
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
Optional Add-Ins
- chopped parsley
- chili flakes
- onion powder
- vegan parmesan
Optional Garlic Herb Sauce
- 2 tbsp vegan butter or olive oil
- 3 garlic cloves, minced
- parsley
- lemon juice
Step 1: Cook the Cauliflower
Cut cauliflower into florets.
Steam or boil until:
- very soft
- fork tender
Usually:
- 8–10 minutes
Drain very well.
Step 2: Remove Excess Moisture
This is the most important step.
Transfer cooked cauliflower to:
- towel
- cheesecloth
- paper towels
Squeeze out as much moisture as possible.
Less water = softer, less sticky dumplings.
Step 3: Make the Dough
Mash cauliflower thoroughly or pulse in a food processor.
Add:
- flour
- potato starch
- nutritional yeast
- garlic powder
- salt
- pepper
- olive oil
Mix until soft dough forms.
Texture Goal
- soft
- slightly tacky
- holds shape without sticking heavily
Add extra flour 1 tbsp at a time if too wet.
Step 4: Shape the Dumplings
Lightly flour surface.
Roll dough into ropes about:
- ¾-inch thick
Cut into small dumpling pieces.
Optional:
Press lightly with fork for gnocchi ridges.
Step 5: Boil the Dumplings
Bring salted water to gentle boil.
Add dumplings in batches.
Cook until they:
- float to surface
Usually:
- 2–3 minutes
Remove with slotted spoon.
Step 6: Optional Pan-Crisp Finish
For best texture:
Heat olive oil or vegan butter in skillet.
Pan-fry boiled dumplings:
- 2–3 minutes per side
Until:
- golden
- slightly crispy outside
Step 7: Make Garlic Herb Sauce
In skillet:
- Melt vegan butter
- Add garlic
- Cook 30 seconds
- Add parsley + lemon juice
Toss dumplings gently in sauce.
Serving Ideas
Mediterranean Style
Serve with:
- olives
- tomatoes
- spinach
- vegan feta
Creamy Version
Use:
- cashew cream sauce
- oat cream Alfredo
Spicy Version
Top with:
- chili crisp
- harissa
- red pepper flakes
Approximate Nutrition (Per Serving)
- Calories: ~220–300
- Protein: ~6–8g
- Carbs: ~38g
- Fat: ~6g
Depends on flour and sauce used.
Gluten-Free Version
Replace flour with:
- gluten-free 1:1 blend
- rice flour + potato starch
Meal Prep & Storage
Fridge
- up to 4 days
Freezer
Freeze uncooked dumplings on tray first, then bag.
Boil directly from frozen.
Pro Tips
Remove Moisture Thoroughly
Wet cauliflower causes gummy dough.
Don’t Overwork Dough
Too much mixing makes dense dumplings.
Gentle Boil
Rapid boiling can break dumplings apart.
Pan-Frying Improves Texture
Creates restaurant-style crispy edges.
