Gnocchi with Cauliflower in Lemony Miso Bagna Cauda – Small Pantry Recipes

Ingredients

• 3 tablespoons butter (or vegan butter, divided)
• 4 garlic cloves (minced)
• 1/4 teaspoon mild chili flakes (such as gochugaru or silk/Aleppo chilies (Optional; See Notes))
• 2 tablespoons white miso
• 1 tablespoon finely grated lemon zest (plus 2 tablespoons juice (about 1 large lemon))
• 1 tablespoon fresh rosemary (minced)
• 1 cup lightly packed fresh parsley (chopped (Plus more for garnish))
• 1 package store-bought gnocchi ((about 1 pound))
• Kosher salt and black pepper
• 5 tablespoons extra virgin olive oil (divided)
• 1 small cauliflower head
• 1/4 cup shelled unsalted pistachios (toasted and roughly chopped (Plus more for garnish))
• Shaved Parmesan (to serve)