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1
In a small saucepan, combine the cauliflower, milk, and a pinch of kosher salt.
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2
Bring to a simmer over high heat, then lower the heat, cover, and gently simmer until a cake tester pierces the cauliflower with no resistance.
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3
Transfer the cauliflower mixture to a blender and puree until smooth.
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4
With the machine running, add the olive oil.
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5
Continue blending until emulsified.
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6
Press the puree through a fine-mesh sieve, season with kosher salt and pepper, and refrigerate until cold.
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7
Extra puree can be refrigerated for up to 3 days.
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8
Preheat a broiler or salamander.
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9
Rub the baguette slices with olive oil and toast until golden brown and crisp.
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10
On each toast, spread 1 1/2 teaspoons cauliflower puree, leaving a 18-inch (3-mm) rim all around.
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11
Arrange three dots of mustard seeds on the puree, one dot on each end and one in the middle.
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12
Arrange three dots of wasabi next to the mustard dots.
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13
Align three sea urchin tongues on the baguette, tucking in their tapered ends.
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14
Very lightly drizzle the mustard oil, then the soy sauce over the sea urchin.
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15
Place the toasts on a baking sheet and warm them under the broiler for 30 seconds.
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16
Zest the lime directly over the sea urchin, then cut the lime and squeeze a few drops of juice on top.
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17
Top with the shiso leaves and Maldon salt.
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18
Serve immediately.
