In a large bowl, mix the flour, paprika, cayenne, baking powder, and a pinch of salt. Add the beer, mixing until just combined. Add the cauliflower and toss well to evenly coat all the florets.

Heat one to two inches of oil in a large skillet over medium-high heat. Fry the cauliflower in batches for four to five minutes or until golden and crisp on all sides. Remove and drain on a wire rack with paper towels underneath. This will keep the cauliflower crisp. (These can also be baked. See directions below.)

Drizzle the cauliflower nuggets with barbecue sauce. Add honey mustard or lemon garlic for dipping.