Preheat oven to 400 °F (200 °C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast until tender and lightly golden, about 20 minutes.

Meanwhile, in a small bowl, whisk together honey, sriracha, soy sauce, lime juice, minced garlic, and sesame oil.

Pat salmon pieces dry, season lightly with salt and pepper, then brush generously with the sriracha-honey glaze.

Roast or sear the salmon: you can bake until it flakes easily (about 10–12 minutes depending on thickness) or pan-sear over medium-high heat for 3–4 minutes per side until caramelized.

Assemble the bowls: divide cooked rice (or cauliflower rice) into serving bowls, top with roasted cauliflower, salmon, and drizzle with any remaining glaze.

Garnish with sliced green onions, chopped cilantro, and a sprinkle of sesame seeds.