- 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
- 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.