Roasted cauliflower florets are the crunchy centerpiece of this salad, which is dressed with a sprightly vinaigrette.
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 or you can substitute other tender greens
1/2 cup whole parsley leaves
1/2 cup blue cheese, crumbled
3/4 cup Apple-Cider Vinaigrette
1. Preheat oven to 425 degrees.
2. 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.
3. 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.