Roasted Cauliflower, Watercress, and Radicchio Salad

1. 1

   Toss cauliflower with 2 tablespoons oil in a shallow baking pan and season with salt.

2. 2

   Roast in middle of oven, stirring occasionally, until cauliflower is tender and begins to brown, about 15 minutes.

3. 3

   Meanwhile, cook nuts in remaining 2 tablespoons oil in a small skillet over moderately low heat, stirring occasionally, until fragrant and a shade darker, about 5 minutes.

4. 4

   Cool slightly in skillet.

5. 5

   Stir together lemon juice and mustard in a large bowl.

6. 6

   Add nuts with any oil from skillet, roasted cauliflower, watercress, radicchio, and salt and pepper to taste, then toss to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.