Boil or steam cauliflower until soft, about 10 minutes; drain. Pat cauliflower dry, squeezing out excess moisture.

In blender, combine cauliflower, 1 cup tapioca flour, cassava flour, coconut flour and sea salt; process until as smooth as possible. If dough becomes too sticky and wet, add tapioca one teaspoon at a time.

On cutting board, sprinkle remaining tapioca flour. Roll dough into four ½”-thick ropes. Cut ropes into ½” pieces. Press fork into each piece to make gnocchi pattern.

Bring large pot of water to boil; cook gnocchi about 2 minutes, until they float. Drain.

In medium pan over medium heat, combine coconut oil, olive oil and garlic. Cook gnocchi in single layer 4 to 6 minutes, flipping halfway through cooking time.

Sprinkle with fresh parsley and thyme.