Roast Buffalo Cauliflower Salad

My friend Stephanie says I can't follow a recipe, EVER. There is some truth in that. Despite having over 100 (150?) cookbooks, I rarely open them to follow a recipe. This may be a perfect example of how I'll take an idea and run with it. 

For those of you who are unfamiliar with Buffalo Chicken Wings, they were first served at The Anchor Bar in Buffalo, NY in 1964. The wings were fried, tossed in a buttery hot pepper sauce and served with a blue cheese dressing and celery sticks. Buffalo wings are now a favourite bar snack and a popular dish to serve when watching America Football. This makes a great vegetarian alternative to Buffalo Chicken Wings.

Roasted Buffalo Cauliflower Salad
1 head cauliflower
2 T olive oil
1 - 2 T hot sauce
salt

Handful of each of the following:
rocket/arugula
crumbled blue cheese (Maytag in the USA or Roquefort in Europe)
2 stalks of celery, sliced diagonally
toast pecans
olive oil
red wine vinegar

Pour the olive oil and hot sauce into the bottom of a large bowl. Separate the cauliflower into small florets and drop into the bowl. Toss it around to distribute the olive oil and hot sauce. Drop it onto a shallow roasting tray and sprinkle with salt. Roast for 20 minutes at 200C/400F until the edges get toasty brown. This may take a bit shorter or longer depending on how hot your oven runs. Take it out of the oven and let it cool.

Build you salad in a wide bowl or platter with a layer of rocket/arugula on the bottom, followed by the roast cauliflower. Tuck slices of celery around the platter and crumble some blue cheese on top. Drop a few pecans over the salad. To dress it, I recommend drizzling some nice olive oil across the top and give it a splash of red wine vinegar. Don't toss it, just serve it as you have constructed it. 

Let me know what you think of my new vegetarian twist on a Buffalo classic.