Begin by bringing a large pot of salted water to a boil. Add the cauliflower florets and cook for about 10-12 minutes until they are tender. Drain the cauliflower and let it cool slightly.
Once the cauliflower is cool enough to handle, transfer it to a food processor. Blend until smooth, scraping down the sides as necessary. You want a creamy consistency without any lumps.
Transfer the cauliflower puree to a large mixing bowl. Add in the white whole wheat flour and kosher salt. Stir until a dough begins to form. If the dough is too sticky, add a little more flour until it reaches a workable consistency.
On a lightly floured surface, divide the dough into four portions. Roll each portion into a long rope about 1 inch in diameter. Cut the ropes into bite-sized pieces, about 1 inch long. You can use a fork to create the traditional gnocchi ridges by pressing gently on each piece.
Spray a large skillet with olive oil and heat over medium heat. Add the gnocchi in batches, cooking for about 2-3 minutes on each side until they are golden brown and slightly crispy. Remove and set aside.
In the same skillet, pour in your marinara sauce and heat through. Add the cooked gnocchi to the skillet and toss gently to coat. Serve topped with grated Parmesan cheese and fresh basil, if desired.
