Steam or microwave riced cauliflower 4–5 minutes until tender, then spread on a towel to cool and wring out as much moisture as possible.

Combine cauliflower, almond flour, egg, cream cheese, and salt in a bowl, mixing until a cohesive dough forms.

Shape into small oval dumplings, pressing a dimple into the center of each with your thumb, as is traditional.

Bring a large pot of salted water to a gentle simmer.

Cook dumplings in batches 4–5 minutes until they float and are cooked through.

Toss cooked dumplings in melted butter before serving.