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Preheat the oven to 425F/220C.
Place the cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt. Fold and toss to coat well and when I mean toss, be gentle, the worst part is losing cauliflower to the kitchen floor.
Place the baking sheet in the oven and roast the cauliflower till the florets turn golden brown and crispy, 20 to 30 minutes, stirring halfway through during roasting to evenly cook them. Remove the cauliflower from the oven and transfer to a serving bowl.
You’re going to have some time while the cauliflower roasts, you could either watch an episode of Hacks or you could make the sauce (you should make the sauce).
Place the water, gochujang, vinegar, ginger, soy sauce, and sugar in a small saucepan. Whisk till smooth, bring to a boil over medium heat, and remove from the stove. Taste and season with salt if needed (you probably won’t need to).
Pour the hot sauce over the roasted cauliflower.
Top the roasted cauliflower with the peanuts and chives. Serve warm.