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Roasted Cauliflower Salad With Watercress, Walnuts and Gruyère

Melissa Clark
  • 60 minutes
  • Serves 4

INGREDIENTS

1

head Cauliflower

2

bunches Watercress

1 1/2 tsp

Kosher salt

3/4 tsp

Pepper

6 tbsp

Olive oil, extra virgin

1 tbsp

Sherry vinegar

2/3 cup

Walnuts, toasted

1/4 lb

Gruyere