Preheat oven to 425°F.

In a food processor, pulse pecans into a flour-like consistency, but not so long that they turn into pecan butter.

Mix pecan “flour,” brown rice flour, 1/4 teaspoon salt, paprika, garlic powder, and chile powder in a large bowl. Add water and mix into a batter-like consistency.

Add cauliflower florets to the bowl and toss to coat in batter until no batter remains. Place on parchment-lined baking sheet and sprinkle with the remaining 1/2 teaspoon of salt.

Bake for 15 minutes, remove from oven, stir the florets, and bake an additional 10 minutes, until golden.

Serve as is or with a side of hot sauce or ranch, or a mixture of both.

Note: Serve poppers hot from the oven—if they sit too long they will get soggy.