We put the cauliflower florets in a pot and covered them with just about equal parts whole milk and heavy cream. We simmered the cauliflower until it was tender. Then we drained it and put the tender florets into a blender, reserving the liquid for another application. We weighed the cooked cauliflower and added 0.5% salt and 1% calcium lactate. We pureed the mixture until it was smooth and then chilled it down. When it was cold we dropped spoonfuls of the puree into a gellan bath. The bath consisted of 0.5% low acyl gellan and 0.05% soduim hexametaphosphate sheared into cold water in a high speed blender. The gellan formed a beautiful tender gel around the cauliflower. Once the spoonfuls of puree were encapsulated, we pulled them out, rinsed them off, and stored them in clean water until we were ready to serve them.