International spots offer alternatives to turkey.
This vegetarian dish hits on at least three of the hottest food trends for 2017: It’s spiced with harissa, makes good use of coconut and is served in a bowl. Plus, it gets you to eat your vegetables!
Roasted cauliflower is a completely different animal than the raw or boiled version. Tender instead of crunchy, with slightly sweet caramelized edges, it has a wonderful nutty flavor that’s nothing short of addictive.
If you’re running short on time or want to tone down the heat, omit the pickled chiles. I tripled the amount of harissa to make it super spicy. Consider doubling the amount of cauliflower; it makes a great side dish or lunch.
2 Fresno chiles, thinly sliced
¼ cup Champagne vinegar
¼ teaspoon sugar
1½ teaspoons kosher salt, divided, plus more
½ cup water, divided
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 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 or more to taste
1 13.5-ounce can unsweetened coconut milk
1 15.5-ounce can chickpeas, rinsed, patted dry
1 tablespoon chopped cilantro stems, plus sprigs for serving
Steamed basmati rice (for serving)
Combine chiles, vinegar, sugar, ½ teaspoon salt and ¼ cup water in a small bowl. Let sit at room temperature until ready to use.
Preheat oven to 450 degrees. Toss cauliflower with olive oil, vadouvan or curry and 1 teaspoon salt on a rimmed baking sheet. Roast, tossing occasionally until cauliflower is tender and browned, 30-35 minutes. Transfer to paper towels to drain.
Meanwhile, cook shallots in ½ cup vegetable oil in a small saucepan over medium-high heat, stirring occasionally until golden brown and crisp, 8-10 minutes. Transfer to paper towels with a slotted spoon; season with salt.
Heat remaining ¼ cup vegetable oil in a large skillet over medium heat. 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 paste 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 ¼ 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.
— Bon Appetit