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Categories:Viewed: 28 - Published at: 5 years ago
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 Gruyere, diced or grated (about 1 cup)
- 23 cup toasted walnuts
Method
- 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.
