Cauliflower Panna Cotta with Black Caviar

Cut the cauliflower florets vertically through the stems into slices and arrange them evenly in a medium saucepan. Add enough water to reach just below the top of the cauliflower; it should not be completely covered. Cook over medium-low heat for about 30 minutes, until most of the liquid has evaporated and the cauliflower is tender. Add the heavy cream and cook for another 10 minutes, so the cream reduces slightly.

Blend the cauliflower and cream until completely smooth. Pass the mixture through a chinois for a perfectly smooth texture, then season with salt.

Soak the gelatin in cold water for 2–3 minutes, until softened. Squeeze out the excess water and stir it into the warm cauliflower mixture until completely dissolved.