You start by steaming the cauliflower rice. You can do this in a steamer or in a sieve that you hang in a pan. Put the lid on and steam for about 5 minutes. You should see that the cauliflower has softened.

Dump the cauliflower onto a clean tea towel and squeeze out all the excess moisture. The remaining cauliflower will be somewhere between 300-350g. Depending on how long you've let it steam.

Put the steamed cauliflower rice in the food processor with the cassava flour. Turn this until more or less smooth and check if it sticks together when you roll it into a ball with your hands.

Roll out the dough into rolls. Don't make these too long as they will break. They don't have to be perfect rolls either, as long as you can press it into the shape of a sausage. Cut small pillows from this. You can press a fork into them for a little pattern.

Now bring a large pan of salted water to the boil and cook the cauliflower gnocchi until tender. This only takes a few minutes and when they start to float, they are cooked. Then take them out immediately. Drizzle with a little olive oil to prevent sticking.

Heat a spacious frying pan with coconut oil or olive oil and fry the gnocchi in it until golden brown and crispy.

Set aside while you make the sauce.

For this, heat the frying pan again with some oil and fry the mushrooms and pepper until tender. Add the spinach and let it wilt. Now add the coconut milk and season with salt and pepper.

Use the arrowroot to thicken the sauce a little. First add 1 tablespoon of this, check how thick it is and, if necessary, add the second tablespoon of arrowroot.

Finally, add the cauliflower gnocchi and serve with fresh coriander.