In a small food processor process the cauliflower until it is the consistency of rice. Heat the peanut oil at medium heat in a medium fry pan. Cook the cauliflower uncovered until it is light golden brown, stirring occasionally. This will take about 7 to 10 minutes.
While the cauliflower cooks mix the coleslaw, cilantro, red onion and water chestnuts in a small bowl and set aside.
In a small bowl combine the peanut butter, lime juice, soy sauce, Sriracha, rice vinegar, ginger and honey until smooth. Salt and pepper to taste.
Pour the dressing over the salad mix, add cauliflower and stir until well coated and combined. Place mix onto your choice of flat bread or wrap. Enjoy.