1. Preheat oven to 450°F. Place cauliflower florets on an aluminum foil lined baking sheet and drizzle with olive oil. Season generously with Kosher salt and toss to coat. Roast for 15 to 20 minutes, until fork tender and bits of cauliflower is caramelized.
2. Meanwhile, combine honey, sriracha, and apple cider vinegar in a small bowl. Season with Kosher salt and freshly ground black pepper. Placed roasted cauliflower in medium bowl, drizzle in honey sriracha glaze, and toss to coat.
3. Divide lettuce among four bowls. Top with honey sriracha cauliflower and pickled onions. Sprinkle with sliced almonds and serve with Avocado Greek Yogurt Dressing.

for the Avocado Greek Yogurt Dressing

1. Combine avocado, Greek yogurt, juice from half of the lime, and garlic in a food processor. Drizzle in extra virgin olive oil and continue to blend until well combined and smooth. Season with Kosher salt and freshly ground pepper. Can be made a few hours ahead of time. Refrigerate with plastic wrap pressed directly onto dressing to prevent any air from getting in (which would turn the avocado brown).
2. Since it is a thick dressing, to "drizzle" onto salad, place dressing in a small ziploc bag and cut one corner of bag to create a makeshift pastry bag.