Bring 3 quarts of water and 4 teaspoons of salt to boil in a large pot. Add cauliflower florets, set the timer for 2 minutes and cook to blanch, or partially cook; Drain immediately, run under cold water, and turn cauliflower onto a wire rack set over a rimmed baking sheet.

Mix creamer, vinegar, nutritional yeast, 1 teaspoon Old Bay and 1/2 teaspoon each salt and black pepper in a medium bowl; set aside

Mix flour, 2 teaspoons Old Bay, and 1 1/2 teaspoons each salt, pepper in a large paper or thick plastic bag.

Working a couple pieces at a time, drop florets into the bag, shake to coat, and return to wire rack. (Can be stand at room temperature several hours before frying.)

When ready to fry, heat oil to 350 degrees in a large (12-inch) skillet. Working a couple florets at a time, dip them into the creamer mixture and then drop them in the flour mixture, shaking to coat again with flour.

Working in 2 batches to avoid overcrowding, fry florets until golden brown, turning as needed to brown evenly, about 8 minutes per batch. Transfer florets back to wire rack as they are done.

Serve immediately with one or all of the dipping sauces below.