Vadouvan-Roasted Cauliflower

Vadouvan-Roasted Cauliflower with Harissa Chickpea Curry

2 Fresno chiles, thinly sliced
1⁄4 cup Champagne vinegar
1⁄4 teaspoon sugar
1 1⁄2 teaspoons kosher salt, divided, plus more 1 head of cauliflower, cut into small florets

1⁄4 cup olive oil
2 tablespoons vadouvan or curry powder

2 shallots, thinly sliced
3⁄4 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 (chili paste)
1-13.5-ounce can unsweetened coconut milk
1 tablespoon chopped cilantro stems, plus sprigs for serving Steamed basmati rice (for serving)

Recipe Preparation
Preheat oven to 450°.
Combine chiles, vinegar, sugar, 1⁄2 tsp. salt, and 1⁄4 cup water in a small bowl. Let sit at room temperature until ready to use.
Toss cauliflower with olive oil, vadouvan, and 1 tsp. salt on a rimmed baking sheet.
Roast, tossing occasionally, until cauliflower is tender and browned, 30–35 minutes.
Transfer to a paper towels to drain.

Meanwhile, cook shallots in 1⁄2 cup vegetable oil in a small saucepan over medium-high, stirring occasionally, until golden brown and crisp, 8–10 minutes. Transfer to paper towels with a slotted spoon; season with salt.
Heat remaining 1⁄4 cup vegetable oil in a large skillet over medium. Add onion and cook, stirring often, until tender, 5–7 minutes. Add ginger, garlic, and lemongrass and cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste and harissa pasta and cook, stirring constantly, until slightly darkened in color, about 2 minutes.
 Whisk in coconut milk, bring to a boil, and cook, whisking occasionally, until curry thickens to the consistency of heavy cream, 5–7 minutes. Add chickpeas and 1⁄4 cup water and cook, stirring occasionally, until mixture returns to a boil. Remove from heat and stir in cilantro stems; season with salt.

Serve curry over rice topped with drained pickled chiles, roasted cauliflower, fried shallots, and cilantro sprigs.