Start by washing and chopping the cauliflower into small florets. Place them in a steamer basket and steam until they are tender, about 10-12 minutes. Once cooked, allow them to cool slightly.
Transfer the steamed cauliflower to a food processor. Pulse until smooth, ensuring there are no lumps. Let the cauliflower mixture cool completely.
In a large mixing bowl, combine the smooth cauliflower puree with the white whole wheat flour and kosher salt. Mix until a dough begins to form. If the mixture is too sticky, add a bit more flour until it reaches a manageable consistency.
Lightly flour a clean surface and divide the dough into quarters. Roll each piece into a long rope, about ½ inch thick. Cut the ropes into bite-sized pieces, about 1-inch long. If desired, you can use a fork to create ridges on each piece for better sauce adherence.
Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches, being careful not to overcrowd the pot. Cook until the gnocchi float to the surface, about 2-3 minutes. Remove them with a slotted spoon and transfer to a lightly greased baking sheet.
In a separate saucepan, heat your marinara sauce over medium heat. Once warmed through, toss the gnocchi in the sauce until well coated. Serve hot, topped with grated Parmesan cheese and fresh basil if desired.
