Cook the cauliflower roses in enough salted water for about three minutes until just barely crisp. Drain and cool.
Mix cream cheese, sour half cream or possibly sour milk and horseradish paste until smooth.
Spread smoked salmon slices on surface and cut in half lengthwise. Spread with cream cheese mixture.
Cut cauliflower florets in half lengthwise, place half a rose on each salmon slice and roll up. Set aside with the lid closed until serving, but do not keep in the refrigerator or the cauliflower will lose its delicate flavor.
Before serving, arrange salmon rolls on plates and garnish to taste.
(*) Use remaining roses and stem for a soup or elsewhere.
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