How to Make It
Whisk together honey, stock, sesame oil, lime juice, soy sauce, sambal, miso, and garlic in a medium saucepan over high. Bring to a boil. Cook, whisking occasionally, until thickened and reduced to 1 cup, about 5 minutes.
Trim away outer leaves from cauliflower heads. Cut heads in half lengthwise; cut a 1-inch-thick “steak” from each cauliflower half, to get 4 steaks total. Reserve remaining cauliflower for another use. Rub 4 teaspoons of the dressing over each steak.
Heat a large grill pan over medium-high, and coat with cooking spray. Add cauliflower steaks to pan; cook until tender and well marked, about 5 minutes on each side. Coat scallions with cooking spray, and place on grill pan. Cook, turning occasionally, until slightly wilted and charred, 2 to 3 minutes. Coarsely chop scallions, and sprinkle over cauliflower steaks. Drizzle with remaining sauce, and sprinkle with togarashi. Serve with lime wedges.