Preheat oven to 400 F.

Place rack in middle of oven.

In a large mixing bowl, add cauliflower florets, avocado oil, salt and pepper.

Combine evenly.

Set aside.

In a small mixing bowl, combine arrowroot and water. Dissolve completely.  

Set aside.

Place cauliflower florets in a single layer on a rimmed baking sheet.

Roast florets for 8-10 minutes.

Turn over and roast for 3-5 more minutes. Florets will start to caramelize.

While florets roast, in a small saucepan, add honey, garlic, onion powder, coconut aminos and Sriracha.

Simmer over low heat and stir constantly.

Stir in arrowroot mixture with Sriracha sauce and cook for 2-3 minutes. Thicken sauce. If sauce is too thick, add 1/2 Tbsp of water at a time.

Take florets out of oven and put them back into large mixing bowl.

Pour sauce over florets and toss to evenly coat.

Return florets back to baking sheet and roast for 1-2 minutes.

Serve warm.