Preparation

1. Preheat the oven to 425 F. Place the cauliflower, sweet potato and carrot in a large bowl, drizzle with half of the olive oil, and toss to coat. Spread on a large sheet pan. Roast for 20 minutes, until the vegetables are browned and tender when pierced with a paring knife. Cool on racks.
2. While the vegetables roast, heat the remaining olive oil in a large pot over medium-high heat, then add the onions. Cook, stirring often, for about 5 minutes, then reduce the heat to medium-low and stir often for another 5 minutes. Stir in garlic and ginger and cook for 2 minutes, then stir in the coriander, cumin, cinnamon, turmeric, black pepper, cayenne and salt and stir until fragrant, about 2 more minutes.
3. Add tomatoes, vegetable stock and coconut milk, stir well, and bring to a boil, then stir in the roasted vegetables. Reduce to simmer for 5 minutes, just to heat the vegetables through.
4. Serve sprinkled with cilantro.