ROASTED CAULIFLOWER SALAD WITH WATERCRESS, WALNUTS AND GRUYÈRE
Serves 4.
• 1 head cauliflower, cut into bite-size florets
• 6 tbsp. extra-virgin olive oil, divided
• 11/2 tsp. kosher salt, divided
• 3/4 tsp. pepper, divided
• 1 tbsp. sherry vinegar
• 2 bunches watercress, large stems removed
• 1/4 lb. Gruyère cheese, diced or grated (about 1 c.)
• 2/3 c. toasted walnuts
Directions
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 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 information per serving:
Calories450Fat41 gSodium745 mg
Carbohydrates10 gSaturated fat9 gCalcium380 mg
Protein15 gCholesterol31 mgDietary fiber4 g
Diabetic exchanges per serving: 2 vegetable, 11/2 high-fat meat, 6 fat.
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