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Roasted Cauliflower and Chickpeas with Minted Yogurt

Skinnytaste
  • minutes
  • Serves

INGREDIENTS

cooking spray

1

medium head cauliflower, cut into bite-sized florets, about 6 cups

15 oz

can chickpeas, drained

1 1/2 tbsp

olive oil

1 tsp

curry powder

kosher salt and pepper

1/2 cup

nonfat Greek yogurt

2 tbsp

chopped fresh mint

1/2 tsp

sugar

1/2 tsp

lemon zest