While cauliflower bakes, combine soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic and sriracha in a small saucepan. Place over medium heat and bring to a simmer. Allow to simmer for 10 minutes. Stir cornstarch and water together in a small container until cornstarch is fully dissolved. Add to soy sauce mixture and stir to blend. Bring the sauce back up to a simmer and let it cook until it thickens. Remove from heat.
You can also skip the rice and serve the cauliflower as a wing-style appetizer.