Best 5 Roasted Cauliflower Salad With Watercress Walnuts And Gruyère Recipes

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Are you looking for a healthy and flavorful salad recipe that's perfect for a light lunch or a vibrant side dish? Look no further than this roasted cauliflower salad with watercress, walnuts, and Gruyère cheese. This colorful salad combines the roasted cauliflower's slightly charred and nutty flavor with the peppery bite of watercress, the crunch of walnuts, and the rich, nutty notes of Gruyère cheese. The zesty lemon vinaigrette dressing adds a refreshing tang that brings all the ingredients together. This recipe is not only delicious but also packed with nutrients, making it an excellent choice for health-conscious individuals. Additionally, we've included three bonus recipes to explore variations of this salad, including a vegan version, a spicy version with harissa dressing, and a warm version with roasted sweet potatoes. Get ready to tantalize your taste buds with this delightful roasted cauliflower salad and its exciting variations!

Let's cook with our recipes!

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 WITH WALNUTS AND RAISINS



Roasted Cauliflower with Walnuts and Raisins image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 11

3 tablespoons extra virgin olive oil, plus more for brushing
1 teaspoon ground coriander
1 teaspoon ground cumin
pinch of cayenne pepper
1 head cauliflower, cut into 1 to 2-inch long, 1/2-inch thick florets
4 garlic cloves, sliced
1/4 cup raisins, chopped
1/4 cup water
2 tablespoons white balsamic, or rice wine vinegar
1/4 cup chopped Italian parsley
1/2 cup Diamond of California® chopped toasted walnuts

Steps:

  • Preheat oven to 400°F. Brush a heavy large rimmed baking sheet with olive oil. Stir 3 tablespoons olive oil, coriander, cumin and cayenne to blend in a large bowl. Add the cauliflower and garlic and toss to coat. Spread the cauliflower out into a single layer on the prepared baking sheet. Roast until the cauliflower begins to brown at the edges, about 12 minutes. Stir and continue roasting until browned and tender, about 12 minutes longer. Transfer the cauliflower to a serving dish. Set the baking sheet over medium heat. Combine the raisins, water and vinegar on the baking sheet and boil, stirring up the browned bits from the bottom of the baking sheet until the liquid is reduced to about 2 tablespoons, about 1 minute. Transfer the contents of the baking sheet to the cauliflower. Add the parsley and walnuts and toss to combine.

ROASTED CAULIFLOWER, HAZELNUT AND POMEGRANATE SEED SALAD



Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad image

In this memorable salad from "Jerusalem," the beloved Middle Eastern cookbook from Yotam Ottolenghi, roasted cauliflower, celery and hazelnuts are combined with pomegranate seeds, fresh parsley, cinnamon and allspice. A sweet-tart vinaigrette finishes it off.

Provided by Tara Parker-Pope

Categories     salads and dressings, side dish

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 11

1 head cauliflower, broken into small florets (1 1/2 pounds total)
5 tablespoons olive oil
1 large celery stalk, cut on an angle into 1/4-inch slices (2/3 cup total)
5 tablespoons hazelnuts, with skins
1/3 cup small flat-leaf parsley leaves, picked
1/3 cup pomegranate seeds (from about 1/2 medium pomegranate)
Generous 1/4 teaspoon ground cinnamon
Generous 1/4 teaspoon ground allspice
1 tablespoon sherry vinegar
1 teaspoon maple syrup
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees.
  • Mix the cauliflower with 3 tablespoons of the olive oil, 1/2 teaspoon salt and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25 to 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool.
  • Decrease the oven temperature to 325 degrees. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
  • Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season with salt and pepper accordingly. Serve at room temperature.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 467 milligrams, Sugar 6 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.

ROASTED CAULIFLOWER SALAD



Roasted Cauliflower Salad image

Roasted cauliflower florets are the crunchy centerpiece of this salad, which is dressed with a sprightly vinaigrette.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 11

2 heads cauliflower, cut into florets
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup dried cherries
1/2 cup sliced almonds, toasted
1/2 cup pitted green olives
1/4 cup cleaned, trimmed, and thinly sliced radishes
4 cups watercress
1/2 cup whole parsley leaves
1/2 cup blue cheese, crumbled
3/4 cup Apple-Cider Vinaigrette

Steps:

  • Preheat oven to 425 degrees.
  • Place cauliflower in a large bowl and drizzle with olive oil; season with salt and pepper and toss to combine. Transfer to a baking sheet and roast cauliflower until golden brown, about 25 minutes. Set aside and let cool, 10 to 15 minutes.
  • Transfer cauliflower to a bowl and add cherries, almonds, olives, radishes, watercress, parsley, and cheese. Season with salt and pepper and drizzle with vinaigrette; toss to combine and serve.

Tips:

  • To achieve the perfect balance of flavors, use a variety of textures and tastes in your salad. For example, the roasted cauliflower provides a slightly sweet and smoky flavor, while the watercress adds a peppery kick and the walnuts add a nutty crunch.
  • Don't be afraid to experiment with different types of cheese. The Gruyère cheese in this recipe adds a rich and nutty flavor, but you could also try using cheddar, Parmesan, or goat cheese.
  • If you don't have any watercress on hand, you can substitute arugula or baby spinach.
  • To make the salad ahead of time, roast the cauliflower and walnuts up to 2 days in advance. Store them in separate airtight containers in the refrigerator. Then, simply assemble the salad just before serving.

Conclusion:

This roasted cauliflower salad is a delicious and healthy side dish that's perfect for any occasion. It's packed with roasted cauliflower, watercress, walnuts, and Gruyère cheese, and it's dressed with a tangy vinaigrette. This salad is sure to be a hit at your next party or gathering!

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