Roasted Cauliflower Salad With Watercress, Walnuts and Gruyère

By Melissa Clark

Updated October 16, 2023

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
1 hour
Cook Time
30 to 35 minutes
Rating
5(825)
Comments
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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.

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Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

11 grams carbs; 36 milligrams cholesterol; 487 calories; 20 grams monosaturated fat; 12 grams polyunsaturated fat; 10 grams saturated fat; 44 grams fat; 4 grams fiber; 609 milligrams sodium; 17 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. In a bowl, toss together the cauliflower, 2 tablespoons olive oil, 1 teaspoon salt and ¼ 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.

  2. Step 2

    In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil.

  3. Step 3

    In a salad bowl, toss the watercress, cheese, nuts and warm cauliflower. Pour the vinaigrette over the salad and toss until well combined.

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Ratings

5 out of 5
825 user ratings
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Comments

Chris Geiger

This dish was a hit, and very easy!! Although I admit I complicated things a little - instead of just toasting the walnuts as-is, I doused them with a mixture of maple syrup, tamari and a tiny bit of sri racha beforehand. This turns the nuts into little flavor bombs, and increases the adventure level. I used arugula with a little spinach for the green, and it worked fine.

Christa

I anticipate this becoming my go-to winter salad and look forward to trying it with broccoli, beets, and winter squash. Substituted arugula for watercress and threw in some dried cranberries. Was fortunate enough to be able to pick up some huge end-of-the-season cauliflower at the farmstand which they were practically giving away, which made the salad even more flavorful.

Steve

Made with arugula and frisée.
Was most enjoyable.

Joe

We have been making this for many years now, often for guests. Always a big hit with folks who haven’t had it, but we love it too. We have occasionally been caught out without sherry vinegar, but that sit he best with this recipe.

kate

also delicious with hazelnuts

S McG

This was lovely. I used spring mix and aged white cheddar, and I added a handful of golden raisins. A second head of cauliflower would be needed to make this four dinner servings, I think.

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