Roasted Cauliflower Salad with Watercress, Walnuts and Gruyère Thanks to Debby Hicks and Sue Yield: 4 servings 1 head cauliflower, cut into bite-size florets 6 Tbsp. extra virgin olive oil 1½ tsp. kosher salt ¾ tsp. pepper 1 Tbsp. sherry vinegar 2 bunches watercress, large stems removed ¼ pound Gruyère, diced or grated (about 1 cup) ⅔ cup toasted walnuts Heat the oven to 400o. 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. 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 together the watercress, cheese, nuts and warm caulflower. Pour the vinaigrette over the salad and toss until well combined.

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