By Melissa Clark
Updated Oct. 17, 2023
- Total Time
- 1 hour
- Cook Time
- 30 to 35 minutes
- Rating
- 5(720)
- Notes
- Read community notes
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.
Featured in: Roasted Cauliflower Salad With Watercress, Walnuts and Gruyère
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Ingredients
Yield:4 servings
- 1head cauliflower, cut into bite-size florets
- 6tablespoons extra virgin olive oil
- 1½teaspoons kosher salt
- ¾teaspoon pepper
- 1tablespoon sherry vinegar
- 2bunches watercress, large stems removed
- ¼pound Gruyère, diced or grated (about 1 cup)
- ⅔cup toasted walnuts
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
487 calories; 44 grams fat; 10 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 12 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 17 grams protein; 609 milligrams sodium
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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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.
Step
2
In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil.
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.
Ratings
5
out of 5
720
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Cooking Notes
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.
Isobel
I didn't add the cheese and added pears. Really great as a substantial side salad!
Tim King
I cooked this earlier this evening and thought it was just terrific. The proportions are perfect, the flavors are nicely balanced and the presentation is clean and sophisticated. I wouldn't change a thing. Kudos to Melissa for this keeper.
Jess
This was really delicious! Adding golden raisins next time.
Ben P.
I used beets and it turned out really well.
Cindy
This recipe is clearly a good foundation for many wonderful variations. I used arugula, parmesan and toasted almond slivers. A hit! What a nice way to brighten up roasted cauliflower which has become one of my mainstay dishes!
Nancy
I tried it with blue cheese as well. Both Gruyere and a blue are quite tasty in this dish.
REBECCA CHERRY
This was really good. A small head of cauliflower threw off the diced cheese/cauliflower proportion so, lots of cheese in the leftovers. i didn't want melty cheese so, i diced for softened warmed cheese, instead. To bump up flavor, i dashed in a bit more vinegar and lessened the dressing's oil to 2 Tbs. Served it with Pan Roasted (Trout) Fish Fillets w Herb Butter (Julia Moskin). In this case, cheese and fish combo worked out alright, indeed.
Sue Ellen Scheppke
This is a delicious way to get my husband to eat a salad! I had a bunch of spinach and used that instead of the watercress. And I used toasted almonds rather than walnuts. I'll be making this often this winter...
Hannah B
This salad is delicious, and is worthy of company, or a dinner party!
Christa
Good idea!
MFK
I served this salad at brunch with Heidi Swanson's egg strata & bacon. It was superb and guests loved it. I'll be making this again, and again.
a wildly delicious & aesthetically stunning salad
Had so many comments on it from guests - paired it with a indian fusion meal. Made a couple substitutions/changes. Added Arugula/rocket to the watercress to give more bulk. Used combo of cider vinegars as didn't have sherry vinegar. Added some soy sauce to the cauliflower (as think it always needs some kind of sugar to really enhance flavor when roasting) & used parmesan as forgot to buy gruyere. Would imagine much better with gruyere but parmesan certainly works.
diana
Still one of my favorite recipes!
Lou
Perfect winter first course. Simple and delicious.
Susan Zavala
This recipe is absolutely delicious! I really char the cauliflower and used arugula. A family favorite!
Tom of Poland
Not sure what planet 2 tbsp of EVOO are enough to coat a head of cauliflower but here on Planet Earth it takes 5-6. Utterly delicious ingredients though with a freer hand.
Clare F
Forgot to add gruyere to the shopping list and substituted with parmesan. Also only had one bunch of watercress and so used baby spinach as well. Delicious.
Susan Zavala
I have made this a number of times and it is always a huge success. I've found 400 degrees is not hot enough - 450 for 20 minutes, flip the cauliflower up and 20 minutes more. Keep the florets small. Arugula is delicious.
claire
Add lemon zest
KatK
I had high hopes for this recipe - I loved every component of the dish. But, roasting as directed resulted in a soggy, although beautifully charred cauliflower which lost the tasty essence of the vegetable. I would repeat the recipe but steaming instead of roasting to see if that improved the texture and flavor. I was wondering if even raw cauliflower would be more palatable. The addition of raisins or dried cranberries might also brighten up this dish.
JohnL
Very easy and very tasty. A simple change: during the final five or so minutes of cauliflower roasting, sprinkled the grated Gruyére onto the cauliflower and let it melt onto the cauliflower and caramelize a bit in the oven. Otherwise the cheese bits end up at the bottom of the salad bowl and are hard to integrate. Store-bought caramelized walnuts are another easy simplification. Don't stint on the watercress ratio.
Jill
I love this salad. I use arugula instead of watercress. Everyone loves it!
A bit too salty. Also too much watercress?
A bit too salty. Also too much watercress?
Christa
Even though I live arugula, I swapped Romaine from my CSA share for the arugula. Love this salad, love sherry vinegar and Gruyere on top of loving roasted cauliflower, and can hardly believe I haven't made this salad in so long. Super easy--the most time-consuming part is chopping the cauliflower and then roasting it.
TEP17
Was great with pear
rose
Made with arugula instead of watercress, delicious and surprisingly filling!
London
This was fantastic! Next time, I will reduce the Gruyere to 2/3 cup as it was just a bit overwhelming.
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