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Ingredients

• 1 head(s) cauliflower, cut into bite-size florets
• 6 tablespoon(s) extra virgin olive oil
• 1/4 pound(s) Gruyere, diced or grated (about 1 cup)
• 1 1/2 teaspoon(s) kosher salt
• 3/4 teaspoon(s) pepper, divided
• 1 tablespoon(s) sherry vinegar
• 2/3 cup(s) walnuts
• 2 bunch(es) watercress, large stems removed

Description

Try This Roasted Cauliflower Salad Recipe From A Member Of The MyRecipes Community

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