Roasted Cauliflower and Chickpeas with Minted Yogurt

Cooking spray
1 medium brain cauliflower, slice into chunk-sized florets, above 6 cups
15 oz can chickpeas, exhausted
1 ½ tbsp olive oil
1 tsp curry powder
Kosher salt and pepper to taste
½ cup nonfat Greek yogurt
2 tbsp chopped fresh mint
½ tsp sugar
½ tsp lemon zest

Directions:
Warm oven to 425 ranges Fahrenheit, line a baking sheet with foil and spray with cooking spray. in a heavy bowl, throw cauliflower florets, exhausted chickpeas, olive oil, curry powder, salt and pepper alongside one another and spread on baking sheet. Roast in oven, 30 minutes, tossing midway throughout, until golden brown.

In the meantime, combine yogurt, mint, sugar and lemon zest collectively. add kosher salt and pepper, to taste.
To serve, divide yogurt and spread on the backside of each individual plate, top with roasted cauliflower and chickpeas.