Preheat oven to 400 degrees F (200 degrees C) and coat baking sheet with Coconut Oil Cooking Spray (as needed).
Wash and break Cauliflower (1 head), into small pieces. Arrange the cauliflower on prepared baking sheet in a single layer and drizzle with Sriracha (1 tablespoon) Bake for 10 minutes.
After ten minutes, shift cauliflower towards one end and add the Red Bell Pepper (1) and Red Onion (1) to the baking sheet. Bake additional 4 minutes or until veggies are partially cooked.
While veggies cook, combine Peanut Butter (2 tablespoon), Sriracha (2 tablespoon), Almond Milk (2 tablespoon), Apple Cider Vinegar (1 teaspoon), Maple Syrup (1 teaspoon), Toasted Sesame Oil (1 teaspoon), and Ground Turmeric (1/2 teaspoon) in a bowl and blend until well combined.
Allow veggies to cool 3 to 5 minutes, then add cauliflower, red onions, bell pepper, and Peanuts (1/4 cup), to Romaine Lettuce (8). Drizzle with Sriracha sauce, then garnish with Fresh Cilantro (to taste) and Hemp Seeds (to taste).