1. In a small saucepan, combine garlic, ginger, POM Wonderful 100% Pomegranate Juice, hoisin sauce, tamari, sesame oil, and Sriracha. Whisk in the cornstarch.
2. Heat oven to 425°F. In a mixing bowl, toss cauliflower florets with 4 tablespoons of the sauce. Line a rimmed baking sheet with foil and spray with cooking spray. Place coated florets on the baking sheet in one layer. Roast for 20 to 25 minutes, rotating pan halfway through.
3. While cauliflower roasts, bring remaining sauce in the saucepan to a simmer and cook, stirring occasionally, for 1 minute. Remove from heat. To serve, sprinkle roasted florets with scallions, POM Pomegranate Arils, and sesame seeds. Pass remaining sauce for dipping.