Best Roasted Cauliflower Salad With Watercress Walnuts And Gruyère Recipes

Roasted Cauliflower, Watercress, and Radicchio Salad image

Yield Makes 2 servings

Number Of Ingredients 7

1/2 large head cauliflower, cut into 3/4-inch florets (about 4 cups)
4 tablespoons olive oil
1/4 cup chopped walnuts
1 to 1 1/2 tablespoons fresh lemon juice (to taste)
1/2 teaspoon Dijon mustard
2 cups small watercress sprigs
1 cup shredded radicchio

Steps:

Toss cauliflower with 2 tablespoons oil in a shallow baking pan and season with salt. Roast in middle of oven, stirring occasionally, until cauliflower is tender and begins to brown, about 15 minutes.
Meanwhile, cook nuts in remaining 2 tablespoons oil in a small skillet over moderately low heat, stirring occasionally, until fragrant and a shade darker, about 5 minutes. Cool slightly in skillet.
Stir together lemon juice and mustard in a large bowl. Add nuts with any oil from skillet, roasted cauliflower, watercress, radicchio, and salt and pepper to taste, then toss to coat.

Roasted Cauliflower Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 35m

Yield 12 servings

Number Of Ingredients 11

2 heads cauliflower, cut into medium florets
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup pine nuts
1/4 cup pesto
3 tablespoons champagne vinegar
6 cups mixed baby arugula, spinach and kale
1/2 cup pitted Castelvetrano olives, halved
1/2 cup pitted kalamata olives, halved
1/2 cup fresh Italian parsley leaves

Steps:

Preheat the oven to 450 degrees F.
Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool.
Meanwhile, in a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower.
Next, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined.
Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss.