Martha shows Jennifer Finnigan how to make a nutrition-packed cauliflower salad.
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.