The vinaigrette:
In a bowl, mix half the olive oil and the grapeseed oil and add the sherry vinegar, Sichuan pepper and chopped herbs.
The tomatoes:
Remove the stalks and use a knife to make an incision in the skins.
Place the tomatoes in boiling water for 15 seconds.
Then immediately put them in a bowl of ice water. Peel off the skins.
Quarter them and remove middles.
The Veggie Pieces XS and cauliflower:
With the point of a knife, cut off the florets at the very top of the stems. Blanch in salted water and leave to cool.
Sweat the Veggie Pieces XS in olive oil along with the cauliflower florets.

Arrange the Veggie Pieces XS on a plate, drizzle with vinaigrette. Add the quartered tomatoes.