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Heat the oven (with the oven rack in the middle) to 425°F.
Cut the cauliflower into small florets and put on a large rimmed sheet pan. Drizzle with the olive oil and sprinkle with salt. Use your hands to toss then spread into a single layer. Roast for about 30 minutes, or until golden brown and tender.
In a small bowl, combine the tamari, vinegar, chili-garlic sauce, sesame oil, ginger, brown sugar, water, and cornstarch.
Once the cauliflower has finished roasting, heat the tamari mixture over medium-high heat. Add the cauliflower and stir to coat.
To assemble, spread the lettuce leaves on your work surface. Layer each leaf with several slices of the cucumbers. Fill with the cauliflower mixture. Top with the scallions and cashews.