Roasted Cauliflower Salad with Walnuts and Gruyere

By Gail Monaghan
April 30, 2014
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Serves: 10-12

Roasted Cauliflower Salad and Gruyere

  • 1 large head cauliflower, broken into large florets, tossed with olive oil, salt and pepper and roasted until done in a 400 oven. Then cooled and cut into little florets
  • 3 bunches watercress, trimmed and coarsely chopped
  • 2/3 cup coarsely grated (shredded) gruyere cheese
  • 1/3 cup walnuts, toasted and coarsely chopped
  • 1 large red endive (Treviso), sliced crosswise, 1/4-inch thick

Walnut Vinaigrette

  • 2 tablespoons red wine vinegar (or sherry vinegar)
  • 1 clove chopped garlic
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons walnut oil
  • dash of balsamic
  • salt and pepper to taste
  1. For the Salad: Toss all ingredients with enough vinaigrette to moisten and flavor. Correct, salt, pepper, and vinegar if necessary.

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