In a large bowl, whisk together ingredients for the sauce. Add the cauliflower florets to the bowl and toss to coat the sauce well on the florets. At first it'll seem like it's not coating very well but the more you do it, the more it disperses on the cauliflower. It also doesn't need to be a super thick coat.
Roast for 20 minutes, shaking the pan halfway through to toss.