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.