Cut the cauliflower into ¼-inch “steaks” or florets
Combine oils, soy sauce, vinegar and sriracha in a large bowl. Toss a small batch of cauliflower at a time, until it is well coated with the sriracha sauce.
Arrange the cauliflower on a lined baking sheet and roast for 20 to 25 minutes, turning once, until tender.
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