Vadouvan-Roasted Cauliflower with Harissa Chickpea Curry | Food Stuff

Ingredients

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