Crank your oven to 450°F. Lightly grease a rimmed baking sheet. Chop up your cauliflower into little trees no bigger than your thumb.
Whisk together the flour and water in a big bowl until a batter forms with no chunks. Toss in the cauliflower and mix it around until all the pieces look a little coated. Spread the cauliflower out on the baking sheet and roast for 15 minutes.
Make the hot sauce. In a small saucepan, mix the oil, Sriracha, vinegar, and soy sauce. Heat that over a low heat until the sauce is warm but not bubbling. Turn off the heat and leave it alone.
Now it’s time for the peanut dipping sauce. In a medium glass, whisk together the water and peanut butter until it looks all creamy. Add all the other ingredients and keep stirring until everything is incorporated. Stick in the fridge until ready to serve