Roasted Cauliflower and Potato Spinach Salad

    1     small head cauliflower, cut into florets
    3     tablespoons olive oil, divided
    2     teaspoons Italian seasoning, divided
    1/2     teaspoon salt, divided
    1     pound fingerling potatoes, quartered
    1     package (8 ounces) Fresh Express French Blue Cheese Salad Kit

    Heat oven to 425 F.
    In large bowl, toss cauliflower florets with 2 tablespoons olive oil. Sprinkle with 1 teaspoon Italian seasoning and 1/4 teaspoon salt; mix well. Arrange in single layer on sheet pan.
    Bake cauliflower 30-40 minutes, tossing once halfway through, until tender and lightly charred. Cool.
    In bowl, toss potatoes with remaining olive oil. Sprinkle with remaining Italian seasoning and salt; mix well. Arrange in single layer on sheet pan.
    Bake potatoes 20 minutes until tender and lightly browned. Cool.
    Place greens from salad kit in large bowl; add roasted vegetables. Drizzle with dressing from salad kit; mix well. Top with croutons and blue cheese from salad kit.