Heat oven to 425°F. Oil a baking sheet with a thin layer of your prefered oil. Spread the cauliflower florets out over it (you'll probably need two trays). Sprinkle with salt and roast for 20 minutes until starting to get golden brown.
While the cauliflower is in the oven, combine the chipotle peppers, adobo sauce, honey, and salt in a small food processor and process until smooth. Alternatively, you can use a stick blender in a high-sided jar to combine everything into a puree.
Once the cauliflower is golden brown, take out the baking tray and pour the sauce over the florets slowly, then toss them on the baking sheet with a rubber spatula to make sure they’re evenly coated in the sauce but not drenched (it’s ok to have a little extra sauce at this point). Place back in the oven for another 5 minutes. If you have any leftover sauce, pour it over the cauliflower when it comes out of the oven for the second time and toss once more.