Blend garlic and combine all sauce ingredients. Reduce by 1/4 until the sauce reaches a thicker consistency.
Toss with cauliflower that has been diced into 1½-inch florets and lightly tempura fried.
Thinly slice Japanese fruit tomato and place on dish. Season with salt and lightly dress with vinaigrette.
Combine mizuna, red onion, and shiso leaves and dress with vinaigrette. Place on top of tomato.