Combine water, peanut butter, vinegar, aminos or soy sauce, fish sauce, garlic, pepper flakes and ginger in a blender. Blend until smooth.
Preheat oven to 400F.
In a small bowl, combine coriander, cumin, garlic powder, ginger, and cayenne. Set aside.
In a large bowl, toss cauliflower florets with coconut oil and fish sauce. Add spice mixture and toss to coat.
Spread cauliflower in a single layer on a large baking sheet and roast 15 to 20 minutes, or until tender and beginning to brown.
Serve with lime wedges and peanut dipping sauce on the side.
Serves 8. Each serving has 4.33 g of carbs and 1.37 g of fiber. Total NET CARBS = 2.96 g.Food energy: 123kcal Polyunsaturated fatty acids: 1.32g Total fat: 11.06g Calories from fat: 99 Cholesterol: -- Carbohydrate: 4.33g Total dietary fiber: 1.37g Protein: 3.05g