Preheat oven to 450F degrees.
Chop cauliflower into florets then toss with olive oil and salt.
Place on a baking sheet and roast for 20 minutes.
Meanwhile, melt 1 tbsp butter with garlic and a pinch of salt over medium heat.
After a minute or two, and before the garlic browns, add honey, soy sauce, rice wine vinegar, ketchup, water and a pinch of salt and stir.
Let the sauce simmer and reduce over medium-low heat for 5-8 minutes, stirring often so the bottom doesn’t burn.
Once it’s thickened up, you can add sriracha if you’d like — this is optional.
Then when the cauliflower is done roasting, remove it from the oven and immediately toss it with the honey garlic sauce.
Season with salt and pepper if necessary.