Roasted Cauliflower Salad With Watercress, Walnuts & Gruyère

By ltrodrigu

Ingredients

• 1 head cauliflower, cut into bite-size florets
• 6 tablespoons extra virgin olive oil
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon pepper
• 1 tablespoon sherry vinegar
• 2 bunches watercress, large stems removed
• 1/4 pound Gruyère, diced or grated (about 1 cup)
• 2/3 cup toasted walnuts.

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

Heat the oven to 400 degrees. In a bowl, toss together the cauliflower, 2 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Spread the cauliflower on a baking sheet in a single layer. Roast, tossing occasionally, until tender and dark golden, 30 to 35 minutes. Let cool for 10 minutes.

In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil.

In a salad bowl, toss the watercress, cheese, nuts and warm cauliflower. Pour the vinaigrette over the salad and toss until well combined.