Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potato into 2cm chunks (no need to peel).

Pop the chunks onto one side of a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, halve any large cauliflower florets. Cut the ciabatta into roughly 2cm chunks.

When the potato has been cooking for 10 mins, pop the cauliflower onto the other side of the large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.

Return to the oven for the remaining time until the cauliflower is golden brown and tender, 15-20 mins. Turn halfway through.

Pop the ciabatta chunks onto a medium baking tray in a single layer. Drizzle with oil, season with salt and pepper, then toss to coat well.

Bake the croutons on the middle shelf of your oven until golden, 8-10 mins, then remove from the oven and set aside.

Meanwhile, in a small bowl, combine the sriracha, honey (see pantry for amount) and half the cider vinegar. Season with salt and pepper - this is your sticky glaze.

While everything's roasting, trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then cut into 2cm chunks.

When the cauliflower has 5 mins remaining, drizzle over the sticky glaze and toss to coat. Return to the oven for the remaining time.

In a large bowl, combine the remaining cider vinegar with the ranch dressing, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

When everything's ready, add the baby gem, roast potatoes, croutons and avocado to the dressing. Toss to coat.

Share your salad between your serving plates.

Top with the glazed cauliflower and scatter over the blue cheese to finish.