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1
Position rack in lower third of oven; preheat to 450F Coat a large rimmed baking sheet with cooking spray.
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2
Cut cauliflower into quarters.
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3
Remove any extra woody core from the ends, but keep the quarters intact.
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4
Brush with 2 teaspoons oil and sprinkle with 1/8 teaspoon salt.
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5
Place cut-side down on the prepared baking sheet.
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6
Roast the cauliflower for 15 minutes.
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7
Turn so the opposite cut sides are down.
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8
Continue roasting until tender, 15 to 20 minutes more.
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9
Meanwhile, combine the remaining 2 tablespoon oil, the remaining 1/2 teaspoon salt, blue cheese, vinegar, water, scallion greens and pepper in a small bowl.
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10
Serve the roasted cauliflower drizzled with the vinaigrette.
