Pre-heat oven to 450 degrees and lightly grease a baking sheet.
Clean and cut up your cauliflower into little bite size pieces.
In a large bowl whisk together the flour and water until a batter is formed without lumps. Add cauliflower and mix until coated. Spread cauliflower on a baking sheet and bake for 15 minutes. Flip cauliflower half way through.
For the Sriracha sauce add the oil, Sriracha, rice wine vinegar and soy sauce. Heat over low heat until warm. Turn off heat and set aside.
For the peanut dipping sauce add the water, peanut butter, rice wine vinegar, lime juice, ginger and soy sauce to a tall drinking glass and mix well until creamy.
After 15 minutes of baking the cauliflower add to large bowl and toss with Sriracha sauce until combined. Leave some sauce to drizzle over after they are baked. Place the cauliflower back on the baking sheet and bake for another 3 minutes.
Remove from oven and drizzle with extra sriracha. Serve warm or room temperature with peanut dipping sauce.