You 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 is amenable enough to pair nicely with almost anything else you toss in the bowl.
Ingredients
- 1 head cauliflower, cut into bite-size florets
- 6 tablespoons extra virgin olive oil
- 1 ½ teaspoons kosher salt
- ¾ teaspoon pepper
- 1 tablespoon sherry vinegar
- 2 bunches watercress, large stems removed
- ¼ pound Gruyère, diced or grated (about 1 cup)
- ⅔ cup toasted walnuts
- Nutritional Information
Nutritional analysis per serving (4 servings)
485 calories; 42 grams fat; 9 grams saturated fat; 19 grams monounsaturated fat; 11 grams polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 16 grams protein; 31 milligrams cholesterol; 1165 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
1 hour
Dining and Cooking