Cook the cauliflower in salted water.
Strain it and allow it to cool.
Reduce to a purée. Add 250g crème fraiche to 250g cauliflower and season with salt and pepper. Put the mixture through a fine strainer.
Put the mixture in a gas syphon with a gas cartridge.
Put it in the fridge.
Mix a handful of parsley, basil and chives with a little olive oil. Salt to taste.
Put the cauliflower mousse in 4 glasses.
Add some drops of olive oil to the herbs which should flow around the inside of the glass.
Add 25g caviar to each glass. Serve with toast.