To make the blue cheese dressing, combine the cheese, milk, oil and vinegar in a small food processor until smooth. Transfer to a jug. Season with pepper. Cover. Set aside to allow the flavours to develop.
Cook cauliflower in a saucepan of boiling water for 5 minutes or until just tender. Drain well.
Whisk together the flour and chilli in a bowl. Make a well in the centre. Whisk in the egg and water. Add cauliflower. Toss to coat.
Pour enough peanut oil into a wok or large saucepan to come one-third of the way up the side. Heat oil to 160°C. When the oil is ready, a cube of bread will turn golden in 30-35 seconds. Use tongs, shaking off excess batter, to transfer pieces of cauliflower to the oil. Cook, in batches, for 3 minutes or until golden. Use a slotted spoon to transfer pieces to a tray lined with paper towel.
Arrange endive on plates. Top with the fried cauliflower and drizzle with the blue cheese dressing.