Cook the asparagus, broccoli, and cauliflower in separate saucepans of boiling salted water for 5 minutes. Drain and rinse with cold water. To make the sauce, heat the olive oil in a large saucepan and cook the onions and celery over a moderate heat for 5 minutes. Stir in the garlic, tomatoes, coriander seeds, Paprika, curry powder, cumin, star anise, white wine, and one cup water. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Stir in the chopped cilantro. To serve, divide the salad among 6 plates and spoon over the marinated vegetables.
