1 head cauliflower, trimmed and divided into florets
1/4 teaspoon kosher salt, divided
2 tablespoons water
1 tablespoon olive oil
2 tablespoons white wine vinegar
1/4 teaspoon black pepper
1 tablespoon minced scallion
3 tablespoons blue cheese, crumbled (I use reduced fat)
Preheat the oven to 450F. Spray a baking sheet with cooking spray. Spread the cauliflower florets on the baking sheet, spray them with olive oil cooking spray, and sprinkle with half the salt. Roast for 5 minutes, remove from oven, flip the cauliflower over, spray with more cooking spray, and sprinkle with the rest of the salt. Roast for another 5 minutes or until golden and tender but not mushy.
While the cauliflower roasts, make the vinaigrette. Whisk together the water, olive oil, vinegar, and pepper until well combined. Just before serving, gently mix the blue cheese, scallions and vinaigrette with the roasted cauliflower,
Note: if you don't have time to roast the cauliflower, just nuke it. Roasting makes it extra tasty, but the vinaigrette adds plenty of flavor on its own.