Lining a baking sheet with parchment paper makes clean-up a cinch for this one-pan meal.

Ingredients:

• 1 head cauliflower
• 3 tablespoons olive oil, divided
• 1 teaspoon curry powder
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 (15-ounce) drained and rinsed can chickpeas
• 1/2 cup cashews
• 1/4 cup raisins
• 2 shallots, sliced
• 1/2 cup plain non-dairy yogurt
• 2 tablespoons mango chutney
• Pita Bread
• Fresh cilantro

1. Cut the cauliflower head into florets. On a parchment lined baking sheet, toss together the cauliflower, 2 tablespoons olive oil, the curry powder, chili powder, and salt. Roast at 400 degrees F for 15 minutes.
2. Meanwhile, combine the chickpeas, cashews, raisins, remaining tablespoon olive oil, and shallots in a bowl. Add to the baking sheet and roast for an additional 15 minutes.
3. In a small bowl, whisk together the yogurt and mango chutney.
4. To serve, warm up store-bought pita bread and cut into halves. Serve the cauliflower dinner alongside the pita bread, topped with the yogurt sauce, and sprinkled with cilantro for garnish if desired.