Roasted Cauliflower Salad

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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

1/2 cup whole parsley leaves

1/2 cup blue cheese, crumbled

3/4 cup Apple-Cider Vinaigrette

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