Sheet Pan Delhi Bowl | Cook Smarts

Ingredients

• 1 1/2 lbs Cauliflower florets
• 1 1/2 tsp Curry powder, mild
• 1/2 tsp Garam masala
• 1/2 tsp Turmeric, ground
• 1/2 tsp Salt
• 1/2 tsp Red pepper flakes (opt)
• 1/4 tsp Black pepper
• 2 cans Beans, garbanzo (14 oz / 397 g)
• 1 Tbsp + 1 Tbsp Oil, cooking
• 4 rounds Naan
• 4 Tomatoes, Roma , finely chopped
• 10 oz Cucumbers, finely chopped
• 2 tsp Vinegar, red or white wine
• 2 tsp Oil, olive
• 1 Jalapenos, chopped (seeds removed for less spice)
• 1 clove Garlic, chopped
• 1/2 inch Ginger, grated
• 1 cup Cilantro leaves (include tender top parts of stems)
• 1/4 cup Yogurt, plain or Greek
• 1 Tbsp Lemon juice
• 1/4 tsp Cumin, ground
• 1/8 tsp Garam masala
• 1/8 tsp Sugar