A cream cauliflower and red pepper duet

Ingredients

• olive oil
• 1 teaspoon Hungarian sweet or hot paprika
• 1 clove garlic, peeled and chopped
• 1 sweet onion, chopped
• 1 sage leaf
• 1 ounce fresh lemon zest
• florets from 1 cauliflower head
• 2-3 ounces sliced fresh sweet red peppers
• kosher salt to taste
• fresh milled black pepper to taste
• 1 shot dry vermouth
• 1 shot vodka
• 1 pound small heirloom tomatoes
• 2 ounces fresh lemon juice
• 1 ounce capote capers
• 2 ounces black olives, pitted
• 1/2 cup cauliflower puree
• 1/2 cup roasted red pepper puree, skinless
• 3 tablespoons flat leaf parsley
• splash of cream
• creme fraiche or sour cream, optional garnish

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