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Preheat the oven to 425°F (220°C). Coat a rimmed baking sheet with cooking spray.
Trim the stem flush with the bottom of the cauliflower and discard the leaves/stem.
With the stem side down, cut the cauliflower into ½ inch-thick (1.5cm) slices, you should be able to get 3 steaks, leave the remaining florets in large pieces.
Arrange the cauliflower and bell peppers on the baking sheet. Brush the vegetables all over with the oil and sprinkle with the salt and pepper.
Roast until a tip of a knife enters the core easily and the cauliflower browns on the bottom, about 20 minutes.
In a small bowl, combine the honey, vinegar, ginger, soy sauce, garlic, sesame oil and Sriracha.
Flip the vegetables carefully with a spatula and group them close together in the center of the baking sheet.
Spoon the soy sauce mixture over the vegetables and sprinkle the peanuts over everything.
Return the sheet pan to the oven and bake until fragrant, about 5 minutes.
Sprinkle the green onions and cilantro over everything and serve.