Roasted cauliflower salad with watercress, walnuts and Gruyère
Prep time: 10 minutes
Cook time: 35 minutes plus cooling time
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 Gruyère, diced or grated (about 1 cup)
2/3 cup toasted walnuts
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.