Roasted Cauliflower Salad |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1 head(s) cauliflower, cut into bite-size florets |
6 tablespoon(s) extra virgin olive oil |
1/4 pound(s) gruyere, diced or grated (about 1 cup) |
1 1/2 teaspoon(s) kosher salt |
3/4 teaspoon(s) pepper, divided |
1 tablespoon(s) sherry vinegar |
2/3 cup(s) walnuts |
2 bunch(es) watercress, large stems removed |
Directions:
1. Heat the oven to 400 degrees. In a bowl, toss together the cauliflower, 2 Tbs olive oil, 1 tsp salt and 1/4 tsp pepper. Spread the cauliflower on a baking sheet in a single layer. Roast, tossing occasionally, until tender and dark golden, 30 - 35 minutes. Let cool for 10 minutes.
2. In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil.
3. In 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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