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To make the batter, put the eggs, flour, cheese and milk in a bowl. Beat until combined and lump free. The consistency should be thin, like a pouring cream. Add extra milk as needed.
Bring a large pot of water to the boil, add the cauliflower florets and cook for 2–3 minutes, until just tender. Remove with a slotted spoon and add to the batter.
Place a large frypan on a medium heat and add the oils. Once the oils are hot, shallow-fry the battered florets in batches. Cook for 3–5 minutes or until golden brown. Remove and drain on paper towel. Season to taste with salt and pepper.