Preparation time: 20 min.
Cooking time: 30 min.
 

1. Bring 750 ml (3 cups) water to a boil with a few drops of food coloring. Sprinkle in the tapioca and cook until it is totally colored, stirring often.
2. Drain the tapioca and rinse under cold water to stop the cooking.
3. Separate the cauliflower into florets and rinse them.
4. Bring 500 ml (2 cups) water to a boil in a large pot with the chicken bouillon cubes.
5. Add the cauliflower and simmer for 20 minutes. Check for doneness with the tip of a knife.
6. Off the heat, add the cream, 1 tbsp. Boursin, salt and pepper and blend until very smooth.
7. Spread the toasted baguettes rounds with the garlic & herb Boursin.
8. Place some tapioca in the bottom of glass bowls and add the soup.
9. Place the smoked salmon slices and Boursin croutons on top.