What you need :

14 oz Cauliflower
2/3 oz Butter
1 4/5 Cream
2 ea. Gelatin sheet
Salt and white pepper

Method:

1. Panna Cotta: Dice cauliflower and put into a small pot. Add butter and enough water to cover the cauliflower.
2. Bring to a boil and simmer uncovered until tender and most of the water has evaporated. Add cream and simmer for another 5 to 7 minutes. Blend into a fine purée, stir in pre-soaked gelatin and pass the whole mixture through a fine-mesh sieve. Season with salt and pepper to taste. Pour the Panna Cotta into a sheet pan that has been lined with plastic. Allow to set for 3 hours. Cut into circles with a small cutter. Garnish with caviar and micro arugula.