Chop the cauliflower head into florets. Cook the cauliflower in a steamer until is fork-tender.
Let it cool for a couple of minutes and using a piece of cloth or a tea towel drain water from the cauliflower.
Using a blender mashed the cauliflower and add to it all the ingredients except almond flour and olive oil. Some cauliflower heads could be smaller than others so the best is to start with 2-3 tablespoons of coconut flour and add the other if needed. The paste should remain sticky but firm. Also, it will depend on how well you drain the cauliflower so being able to touch the final paste is the best to be sure about how many the spoons you'll need. End by stirring well until combine.
Using your hands shape the paste into nuggets small ones work better because of its smooth structure. Coat each of them with almond flour.
Set the nuggets in an oiled baking tray with one inch of space between them as they will grow a little.
Optional: whisk 1 tbsp of olive oil with 1 tsp of smoked paprika and using a cooking brush, paint the top of them.
Bake them at 375 degrees for 15 minutes of each side. Or until they start to get brownish.
Keep them in the fridge, in a covered airtight container, for up to one week.