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Roasted Cauliflower Salad With Watercress, Walnuts and Gruyère

5.0(820)

You can make this kind of salad with almost any vegetable that won’t wilt or burn when subjected to a copious slick of oil and a blast of high heat. Broccoli, brussels sprouts, beets, parsnips, sweet potatoes, winter squash and rutabagas all work well. One of the best vegetables for this salad, though, is cauliflower. The florets turn juicy and tender in the center while crisping and browning around the edges, and cauliflower’s mild flavor is amenable enough to pair nicely with almost anything else you toss in the bowl.

by Melissa Clark·published 2011-01-05

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Easy, Weeknight, Vegetables

Servings

4 servings

Total time

Calories / serving

487 kcal

Ingredients (8)

serves

1 head cauliflower, cut into bite-size floretscauliflower
6 tablespoons extra virgin olive oilextra-virgin-olive-oil
1 1/2 teaspoons kosher saltsalt
3/4 teaspoon pepperpepper
1 tablespoon sherry vinegarsherry-vinegar
2 bunches watercress, large stems removedwatercress
1/4 pound Gruyère, diced or grated (about 1 cup)
2/3 cup toasted walnutswalnut

Instructions (3 steps)

01Heat 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.
02In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil.
03In a salad bowl, toss the watercress, cheese, nuts and warm cauliflower. Pour the vinaigrette over the salad and toss until well combined.

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Rich recipe — supports nutrition-aware planning.