Cauliflower Sauce Gnocchi


Women’s March Santa Cruz!

What a beautiful day it was on Saturday, marching for so many things I believe in with so many fellow Santa Cruzans who believe the same. The signs were creative, the voices were loud, and the resistance begins.

There were speeches, songs, and pledges made. Perhaps the most inspiring part of it all were the young girls on their fathers’ shoulders leading the crowd in chants using megaphones. The next generation of activists are being shaped and influenced by the current activists and leaders they see around them. It’s up to you and me to set that good example, to demonstrate what non-violent resistance and action look like.

We need to be involved in our communities, to help our brothers and sisters that surround us. While it’s easy to curl up and feel a bit hopeless, there are people whose rights are already in danger. Who will stand up for them? I’m in a place of privilege, and therefore am obligated to do so.

It seems overwhelming to many people at this point. There’s so much to do. I encourage you to pick one thing (or two) that you’re passionate about. Where does your heart lie? With that one thing, get involved. I mean totally 100% involved. How can you contribute your skills to make someone’s life better?

Unite and fight!



And of course a recipe…you’ll need some food for fuel as you game plan your next steps of activism.


Cauliflower Gnocchi


  • 1 package of whole wheat gnocchi
  • 1 cup cauliflower cream sauce (recipe below)
  • 4 cups spinach, chopped
  • 1 cup marinara sauce (see my homemade recipe here)
  • 1 tbl fresh parsley, chopped


  • Cook the gnocchi according to package directions. Drain once cooked and add back to the pot.
  • Mix in the cauliflower sauce and spinach, and cooked on low until heated through. The spinach will cook very quickly.
  • Plate the gnocchi and top with marinara sauce and a sprinkle of parsley.

Cauliflower Cream Sauce


  • 4 large cloves of garlic, minced
  • 2 tbl olive oil
  • 1 large head cauliflower, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup unsweetened almond milk


  • Over medium heat, cook the minced garlic in the olive oil until the garlic is very lightly browned. Add the garlic to a blender.
  • Bring the water to a boil in a large pot. Add the cauliflower, cooking for several minutes until tender. Remove the cauliflower with tongs and add it to the blender.
  • Add the salt, pepper, and milk to the blender as well. Blend until the mixture is smooth. Leftover sauce will freeze well.


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