Vadouvan-Roasted Cauliflower with Harissa Chickpea Curry

Name: Vadouvan-Roasted Cauliflower with Harissa Chickpea Curry
Yield: 4 Servings
Ingredients: 2 Fresno chiles, thinly sliced; ¼ cup Champagne vinegar; ¼ teaspoon sugar; 1½ teaspoons kosher salt, divided, plus more; 1 head of cauliflower, cut into small florets; ¼ cup olive oil; 2 tablespoons vadouvan or curry powder; 2 shallots, thinly sliced; ¾ cup vegetable oil, divided; 1 15.5-ounce can chickpeas, rinsed, patted dry; 1 medium onion, chopped; 1 1-inch piece ginger, peeled, finely grated; 1 garlic clove, finely grated; 1 teaspoon grated lemongrass; 2 teaspoons tomato paste; 1 teaspoon harissa paste; 1 13.5-ounce can unsweetened coconut milk; 1 tablespoon chopped cilantro stems, plus sprigs for serving; Steamed basmati rice (for serving)

By Rick MartinezPhotography by Alex Lau

April 13, 2015

Image may contain Plant Food Meal Dish Produce and Vegetable

Alex Lau

Faster! Faster! Skip the pickling and just top the curry with sliced fresh Fresno chiles. Or leave them out altogether if you’re spice-averse.

Recipe notes

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