Indian Cauliflower Sheet-pan Supper

Preheat the oven to 400°F. Toss the weekend-prepped cauliflower florets with 2 Tbs. olive oil, 1 tsp. curry powder, 1 tsp. chili powder, and 1/2 tsp. salt. Spread the florets on a large parchment-lined baking sheet and roast for 15 minutes. Combine one 15 oz. can chickpeas, drained and rinsed; 1/2 cup unsalted cashews; and 1/4 cup raisins with 1 Tbs. olive oil. Add the chickpea mixture to the baking sheet along with 2 shallots, sliced. Roast for 10 to 15 minutes more or until the cauliflower is well-browned and tender. Cut two pieces of store-bought naan or pita bread in half and heat. In a small bowl combine 1/2 cup plain yogurt and 2 Tbs. mango chutney. Garnish the cauliflower with chopped fresh cilantro, and serve with the yogurt mixture and naan.