Roasted Gnocchi With Caramelized Cauliflower

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 425F and line 2 baking trays with parchment paper.

Step 2

Dry your chickpeas in a clean kitchen towel, then add the chickpeas, seasonings, oil and a sprinkle of salt and pepper to one sheet pan and toss to combine.

Step 3

To the other pan, add your cauliflower, gnocchi, garlic cloves in their peels and onions. Add the oil and dry seasonings along with a pinch of salt and pepper and toss to evenly coat. Arrange the cauliflower cut-side down to maximize on the browning and spread everything on a single layer.

Step 4

Place both sheet pans in the oven and roast for 25-30 minutes until golden and crisp, giving everything a toss at the 20 minute mark.

Step 5

To prepare the sauce, remove the garlic from the sheet pan and once cool enough to handle by hand, peel and add the cloves to a small bowl with miso paste. Mash the garlic well then add in the juice of half a lemon along with a pinch of salt. Mix everything until well combined then add the tahini and whisk again until it thickens. Add water 1 tablespoon at a time and mix until the sauce is to your desired consistency.

Step 6

Add your gnocchi, cauliflower, onion and chickpeas to a plate and then drizzle with the sauce when ready to serve.