Break the cauliflower into bite sized florets. In a bowl, mix together the almonds, water and cornflour to make a batter. Season with salt and black pepper. - Dip the cauliflower florets into the batter and massage all over each florets. Place the florets on a tray lined with parchment paper for 20 minutes.
While the cauliflower is in the oven at 180C, to make the barbeque sauce fry the onions in a little oil on a pan for 10 minutes, then add the tinned tomatoes and cook on a medium heat. Add the spices, Worcestershire sauce and sugar. Simmer for a couple of minute and remove from the heat. Add the tamari, mustard and seasoning. Allow to cool and then blend the sauce in a blender. Add the coconut oil to the bowl with the barbeque sauce.
After 20 minutes cooking the cauliflower, remove it from the oven and put the florets into the bowl with the barbeque sauce. Place the florets back onto the parchment lined tray and cook in the oven for a further 10 minutes.
Prepare the avocado mayo in a blender or a smaller hand blender.
When the cauliflower is cooked, serve it with microgreens salad and the avocado mayo.