Preheat oven to 200C. Put cauliflower - cut into florets, onion - chopped in large pieces and chickpeas in a large bowl. Combine and mix the butter, vinegar, tomato paste, curry, smoked sting paprika and salt. Pour over vegetables and mix well. Spread vegetables in a row in a greased tray. Bake until the vegetables are tender and lightly browned (about 45 minutes), stirring occasionally. Try to taste with salt, if needed. Add coriander, stir and serve. * I had chickpeas and koriadnar and miss, but the dish was very well received.