Roasted Cauliflower Salad With Watercress, Walnuts and Gruyere

1. 1

   Heat the oven to 400 degrees.

2. 2

   In a bowl, toss together the cauliflower, 2 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon pepper.

3. 3

   Spread the cauliflower on a baking sheet in a single layer.

4. 4

   Roast, tossing occasionally, until tender and dark golden, 30 to 35 minutes.

5. 5

   Let cool for 10 minutes.

6. 6

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

7. 7

   In a salad bowl, toss the watercress, cheese, nuts and warm cauliflower.

8. 8

   Pour the vinaigrette over the salad and toss until well combined.

* Per serving · 4 servings · Values may vary.

No additional tips available.