In a large bowl, whisk together beer, flour, shredded coconut, coconut oil, garlic, paprika and salt. Dip each cauliflower floret into batter to coat; place coated florets, 1 inch (2.5 cm) apart, on a parchment-paper-lined rimmed large baking sheet. Bake in a preheated 425°F (220°C) oven, turning once, until cauliflower is tender and coating is firm, about 30 minutes.
Sesame Chili Sauce
Meanwhile, in a small saucepan or microwaveable bowl, whisk gochujang, soy sauce, brown sugar, vinegar and sesame oil. Heat through, stirring once. The sauce should be thick but pourable – add up to 3 tbsp (45 mL) boiling water, if necessary.
Pile cauliflower on a wide platter; drizzle with Sesame Chili Sauce. Top with jalapeño pepper and almonds (if using).
Best Health tip: You can use PC Memories of Seoul Gochujang Spicy Chili Sauce, but if you do, use half as much sugar.
Nutrients per serving (without jalapeño or almonds): 231 calories, 4 g protein, 11 g fat (7 g saturated fat), 28 g carbohydrates, 4 g fibre, 0 mg cholesterol, 507 mg sodium