Roasted Cauliflower Salad
Yourself 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 are amenable enough to pair nicely with almost anything else you toss in the bowl.
Ingredients:
- One head cauliflower, cut into bite-size florets
- Six tablespoons extra virgin olive oil
- 1 ½ teaspoons kosher salt
- ¾ teaspoon pepper
- One tablespoon sherry vinegar
- Two bunches watercress, large stems removed
- ¼ pound Gruyère, diced or grated (about 1 cup or 113 g.)
- 2/3 cup toasted walnuts (5.33 fl. oz or 151.4 g.)
Instructions:
- Heat the oven to 380 degrees.
- In a bowl, stir together the cauliflower, two tablespoons olive oil, one teaspoon salt, and 1/4 teaspoon pepper. Spread the cauliflower on a baking sheet in a single layer. Roast, occasionally tossing, until tender and dark golden, 28 to 30 minutes. Let cool for 5 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 stir until well combined.
