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Preheat the oven to 400 degrees F (200 degrees C), and line a baking sheet with parchment paper.
Place cauliflower florets on prepared baking sheet, spray well with olive oil spray, season with salt and pepper, and toss. Roast until cauliflower is starting to tenderize, but is still crisp, 17 to 20 minutes. Set aside for 8 to 10 minutes to cool.
Meanwhile, add honey, garlic, hoisin sauce, Sriracha, ginger powder, and onion powder to a saucepan, stirring until you reach a low boil. Whisk water and cornstarch in a small bowl, add to saucepan, stirring constantly. Cook until sauce starts to thicken, about 2 to 3 minutes. Feel free to adjust consistency to your preference, but keep in mind that it will thicken a little more as it cools. Set aside for 5 minutes.
Move cauliflower to a large bowl. Drizzle with sauce, stir until florets are well coated, garnish with sliced scallions, and serve.