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.

Serves 4.

— Bon Appetit

First Published: March 4, 2017, 5:00 a.m.