Preheat your oven to 450 degrees F (230 degrees C) and spray a baking sheet with Coconut Oil Cooking Spray (to taste).
Combine Chili Powder (1/2 tablespoon), Smoked Paprika (1/2 tablespoon), Sea Salt (1/4 teaspoon), Balsamic Vinegar (1/4 cup), Worcestershire Sauce (1 tablespoon), Maple Syrup (1/4 cup), and Garlic (1 clove), in a bowl. Whisk until well combined.
Wash and cut Cauliflower (1 head) into florets and spread out in single layer on prepped cooking sheet.
In separate bowl, combine Almond Meal (1/4 cup), Flaxseeds (2 tablespoon), and Almond Milk (1/3 cup).
Drizzle the almond meal batter over cauliflower and toss to thoroughly coat.
Bake for 10 to 12 minutes, then remove from oven and pour sauce over cauliflower.
Return to oven and bake an additional 5 minutes.
Remove pan one final time, gently flip cauliflower and bake another 3 to 5 minutes.
Check cauliflower throughout this process to determine cook time. The size of the florets will play a role in how quickly they cook.