Preheat your oven to 400.

Place the cauliflower florets on a baking sheet, and toss with 2 Tbs of oil, a pinch of salt and pepper. Place the wrapped garlic head next to it on an oven grate. Roast for 45 minutes. Flip the cauliflower if needed to brown all over.

Once the roasting is finished, cover the cauliflower to keep warm. Let the garlic cool for a few minutes, then squeeze the cloves out, into a small bowl, or a mortar. Sprinkle the cloves with a small pinch of salt, then mash into a paste, using either a pestle or a spoon.

In the meantime, while the veggies roast, heat the remaining Tbs. of olive oil in medium skillet. Season the chicken thighs with the Italian seasoning, and a pinch of salt. Sear the chicken on both sides over a medium-high heat, until browned on both sides and cooked through, 10-13 minutes total.

Let the chicken cool a few minutes, then pull the thighs apart with your fingers, shredding them a bit.

Back in the pan with the browned chicken bits (<--heaven), melt the 2 Tbs. of butter. Once the butter foams, add the roasted garlic paste and stir it around, infusing the butter. Add the chicken stock, and a Tbs. of lemon juice. Let it simmer for a few minutes.

Have a pot of salted water brought to boil while you're prepping everything else, and boil the gnocchi according to package directions, like 2-3 minutes. Drain and transfer the gnocchi straight into the pan sauce. Add the roasted cauliflower florets and shredded chicken thighs. Add the toasted pine nuts, parsley leaves and as much freshly grated parmesan as your tender heart will let you.

And you're done! Serve with more lemon and parsley and cheese, duh.

Serves 4!