Set a steamer basket inside a large pot and fill with just enough filtered water to reach the bottom of the basket.
Place cauliflower florets into the basket and cover with a lid. Bring the water to a boil and steam the cauliflower for 5 minutes or until a fork can pierce through them but is met with some resistance.
Carefully place the cauliflower in a dish towel and squeeze as much of the liquid out as possible.
In a medium bowl, microwave the mozzarella for 60 seconds, remove it and stir, and microwave it again for 30 seconds or until it is completely melted.
In a food processor, combine the steamed cauliflower, melted mozzarella, egg and yolk, Parmesan cheese, and coconut flour.
Pulse until combined and a dough is formed.
Wrap the dough in plastic wrap and refrigerate for 1-2 hours.
Heat your oven to 350°F and line a baking sheet with parchment paper.
Tape a large piece of parchment paper to your kitchen counter.
Divide the dough into 4 equal parts and roll each part out on the parchment paper into 2 foot long ropes that are 1-inch in diameter.
Use a knife to cut out gnocchi pieces that are each 1-inch long. Set aside.
Fill a large pot with water and bring it to a boil over high heat.
Transfer the gnocchi pieces to the pot and boil for just 1 minute or until the gnocchi float to the top.
Remove them from the pot and place them on a paper towel to dry.
Transfer the boiled gnocchi to the lined baking sheet in a single layer and bake for 5-10 minutes.