Roasted Cauliflower Salad with Watercress, Walnuts and Gruyere

Sometimes I feel the need for vegetables.  Lots and lots of vegetables.  Tonight was one of those nights, inspired by a recipe I found in the NY Times yesterday that was published on NYE.  So here I go again with meals that aren't 100% seasonally appropriate (although I would argue that the roasted cauliflower makes the salad particularly hearty and therefore, appropriate when it's a balmy 38 degrees outside).  I was planning on making some butternut squash soup with the salad for a soup-salad combo, but then I decided the salad should be meal enough on its own given that there are only two of us and the salad included an entire head of cauliflower.  I don't know about you, but that's more than enough food for me.

I would place this salad in the solid like category.  I like all of the components, peppery watercress, creamy nutty gruyere, slightly sweet and still nutty roasted cauliflower, crunchy toasted walnuts, and buttery evoo.  I even think they come together nicely.  But this salad is comforting, rather than exciting - the type of meal that makes you feel warm and happy, but doesn't make you want to jump up and down in glee over discovering your new favorite meal.

Recipe after the jump!

Roast Cauliflower Salad with Watercress, Walnuts and Gruyere

NY Times

By Melissa Clark

INGREDIENTS:

1 head cauliflower, cut into bite-size florets

6 tablespoons extra virgin olive oil

1 1/2 teaspoons kosher salt

3/4 teaspoon pepper

1 tablespoon sherry vinegar

2 bunches watercress, large stems removed

1/4 pound Gruyère, diced or grated (about 1 cup)

2/3 cup toasted walnuts

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.