Cut the cauliflower into florets - I like to keep mine about 1 to 2 inches in size.

Add the spices into a large bowl with the flour. Whisk to combine. Add in the egg and the beer. Whisk until smooth.

Heat a few tablespoons of oil in a large skillet over medium heat. Just enough to cover the bottom.

Once it’s hot, dip a floret into the beer batter. Place it in the oil. Fry for 2 to 3 minutes, then flip and fry for another 2 to 3 minutes until deeply golden brown. Remove the cauliflower with a slotted spoon and place it on a paper towel to drain. Repeat with remaining florets. You can do a few at a time but don’t over crowd the pan.

Heat the brown sugar, wing sauce, butter and water in a saucepan over medium heat. Whisk until the sugar dissolves. Let the mixture come to a boil (watch it the entire time!) then reduce it to a simmer and cook for 2 minutes. Turn off the heat and let the mixture cool while the cauliflower finishes.

yogurt blue cheese

Mix all ingredients together in a bowl, mashing the blue cheese in as you stir. Serve immediately! You can make this ahead of time and store it in the fridge.