Preheat the oven to 180°C and line two large baking trays with baking paper.
Mix the almond meal, chilli powder, garlic powder, paprika and ground spices in a large bowl. In a separate large bowl, mix together the coconut cream and arrowroot or tapioca flour to make a thick batter.
Dip a cauliflower floret briefly in the coconut cream batter to coat evenly, then toss it in the almond meal mixture. Transfer to a prepared tray and repeat with the rest of the florets.
When all the florets are ready, drizzle or give them a gentle spray with oil. Bake for 25–30 minutes, turning halfway and drizzling or re-spraying with oil if you wish, until golden brown and crisp.
Meanwhile, for the barbecue sauce, blitz together all the ingredients in a food processor or high-speed blender until really smooth. If the sauce is a little thick, add an extra splash of water.
Remove the crispy cauliflower popcorn pieces from the oven and season with salt and pepper to taste. Serve alongside the barbecue sauce.