Preheat your oven to 425°F (220°C).

In a large bowl, toss the cauliflower florets with vegetable oil, salt, and pepper.

Spread the seasoned cauliflower in a single layer on your prepared baking sheet.

Roast the cauliflower for 20-25 minutes, tossing halfway.

Pat the sliced flank steak dry with paper towels.

Heat remaining vegetable oil in a skillet over medium-high heat and sauté garlic and ginger for 30 seconds.

Add beef slices to the skillet and cook for 3-5 minutes until browned.

Whisk together soy sauce, fish sauce, chile paste, honey, and lime juice, pour over beef in the skillet.

Allow the beef to cook in the sauce for an additional 1-2 minutes.

Serve on bowls of rice or quinoa topped with roasted cauliflower and garnishes.