Roasted Cauliflower Salad With Watercress, Walnuts and Gruyere

• 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 Gruyere, diced or grated (about 1 cup)
• 23 cup toasted walnuts

1. Heat the oven to 400 degrees.
2. In a bowl, toss together the cauliflower, 2 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon pepper.
3. Spread the cauliflower on a baking sheet in a single layer.
4. Roast, tossing occasionally, until tender and dark golden, 30 to 35 minutes.
5. Let cool for 10 minutes.
6. In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil.
7. In a salad bowl, toss the watercress, cheese, nuts and warm cauliflower.
8. Pour the vinaigrette over the salad and toss until well combined.

cauliflower, extra virgin olive oil, kosher salt, pepper, sherry vinegar, bunches, gruyere, walnuts

Taken from cooking.nytimes.com/recipes/1013416 (may not work)