Not all of our ideas work. I had been doing a version of crab with caviar, lychee, and lemongrass which had been getting good reviews from guests. The crab and lychee made good sense to me, but I wanted to see how the caviar would hold up to it without the unctuous crab. In short, it didn’t. Guests were arriving in a little over an hour, and I was forced into scrambling. With 15 courses on the menu, many ingredients were already in use. Cauliflower was an exception was one of the fastest purees I ever made. The components include a quail egg yolk that is slow cooked for three hours (also part of original idea), a cauliflower pudding finished with creme fraiche, supremes of lime, a generous topping of ossetra caviar and finished with a citrus coriander blossom. Textures here are velvety and luxurious with the creamy egg yolk and popping fish eggs, and the citrus coriander blossom nicely accentuates the cauliflower.