Roasted Cauliflower Salad With Watercress Walnuts And Gruyère Recipes

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ROASTED CAULIFLOWER SALAD



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.

ROASTED CAULIFLOWER SALAD WITH WATERCRESS, WALNUTS AND GRUYèRE



Roasted Cauliflower Salad With Watercress, Walnuts and Gruyère image

You can make this kind of salad with almost any vegetable that won't wilt or burn when subjected to a copious slick of oil and a blast of high heat. Broccoli, brussels sprouts, beets, parsnips, sweet potatoes, winter squash and rutabagas all work well. One of the best vegetables for this salad, though, is cauliflower. The florets turn juicy and tender in the center while crisping and browning around the edges, and cauliflower's mild flavor is amenable enough to pair nicely with almost anything else you toss in the bowl.

Provided by Melissa Clark

Categories     easy, weekday, salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 34 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 574 milligrams, Sugar 3 grams

ROASTED CAULIFLOWER, WATERCRESS, AND RADICCHIO SALAD



Roasted Cauliflower, Watercress, and Radicchio Salad image

Categories     Salad     Leafy Green     Side     Roast     Vegetarian     Walnut     Cauliflower     Fall     Healthy     Vegan     Watercress     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

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.

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