Cauliflower: Preheat the oven to 450 ℉.
Line a baking sheet with parchment paper or a silicone liner. Whisk together the flour, salt, and coconut milk. Dip cauliflower florets in batter and transfer them to the baking sheet. Roast for 25 minutes, or until the cauliflower is tender.
In a small pan, combine the vinegar, chili powder, salt, cayenne, sriracha, smoked paprika, onion powder, and coconut oil. Bring to a boil, then reduce the heat and cook 5 to 7 minutes, until beginning to thicken.
When the cauliflower is done, pour the sauce over it, toss to coat and return to the oven for 10 minutes.
Dipping Sauce: Blend cashews, olive oil, lemon juice, nutritional yeast, and salt and 1/4 cup water and blend until smooth and creamy. Stir in chives.
Serve spicy cauliflower with dipping sauce.