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Export 15 ingredients for grocery delivery
Step 1
Preheat the oven to 425°F and locate a large baking sheet.
Step 2
In a large bowl, toss the gnocchi with 1½ Tbsp of olive oil, the lemon zest, dried thyme, and a several pinches of salt and pepper. Spread the gnocchi in a single layer on the baking sheet, leaving some room at one end for the cauliflower.
Step 3
Toss the cauliflower florets with the remaining ½ Tbsp oil and season with salt and pepper. Spread the cauliflower on the baking sheet.
Step 4
Roast for 25-30 minutes, flipping at the halfway point. Tip: If the cauliflower is tender before the gnocchi is browned, transfer it to a plate and return the gnocchi to the oven until golden and crisp on the outside.
Step 5
Combine all of the dressing ingredients in a bowl, and whisk until smooth. Set aside. If the dressing becomes too thick as it sits, thin it with a splash of water.
Step 6
Wash, dry, and chop the romaine lettuce. Arrange on a serving platter or individual plates.
Step 7
Pile the roasted gnocchi and cauliflower on top, and drizzle with a generous amount of dressing. Garnish with freshly grated Parmesan, chopped parsley, and minced capers, if desired. Serve immediately.
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