1 head cauliflower, trimmed and cut into small florets
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
3 tablespoons olive oil, divided
1 17.5 package potato gnocchi
1 tablespoon minced garlic
3 tablespoons breadcrumbs
1/4cup slivered almonds
1/4 teaspoon red pepper flakes
2 tablespoons fresh lemon juice
2 tablespoons capers, drained
1/3cup chopped parsley
Preheat oven to 450 degrees F. Toss cauliflower with 1 tablespoon olive oil, 1/4 teaspoon salt and pepper and place in a single layer on a baking sheet. Roast, stirring halfway through, until the cauliflower is tender and lightly browned, about 25-30 minutes.
While the cauliflower is cooking, bring a large pot of water to a boil. Add the gnocchi and cook according to package directions. Drain, reserving 1/2 cup cooking water.
Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the gnocchi to the skillet along with the garlic, breadcrumbs, almonds, red pepper flakes and remaining salt and pepper. Cook until almonds and breadcrumbs are lightly toasted. Add the roasted cauliflower, lemon juice capers and parsley.
If needed, add in some of the reserved cooking water to loosen the gnocchi. Season to taste with salt and pepper, if needed.