For the cauliflower, wash, trim and cut or seperate the flowerettes into bite-size pieces, then lay the pieces on some papter towelling - you want the pieces to be as free of water as possible before dipping them. I usually lay more paper towels over the top and pat that down gently to absorb any liquid.
In a medium bowl, whisk enough milk or half-and-half into the flour to make a batter the consistency of pancake batter.
Add seasonings and whisk batter together well, but don't over-mix.
(Note: I like to make the batter a few hours ahead of time so the seasonings have a chance to blend in and flavor the batter nicely.)
Preheat oil to 375 degrees ( I use my electric skillet - remember to leave room for expansiion when the veggies are added!).
Dip cauliflower pieces in batter and let excess batter drip off before putting cauliflower into hot oil (I usually use a slotted spoon for this).
Deep fry until golden brown, and drain on paper toweling.
Serve immediately with blue cheese dressing for dipping.
For the dressing, combine mayonnaise and sour cream together.
Stir in vinegar and sugar; blend well.
Add garlic and seasonings, mixing to blend all ingredients together.
Gently fold in cheese chunks.
Chill well. Thin with a bit of half and half or whole milk if dressing is too thick.