Heat oven to 180 degrees C, line a baking sheet with foil and grease with some oil or cooking spray
In a large bowl, toss cauliflower florets, drained chickpeas, olive oil, curry powder, salt and pepper together and spread on baking sheet.
Roast in oven, 30 minutes, tossing halfway through, until golden brown.
Meanwhile, mix yogurt, mint, sugar and lemon zest together. Add salt and pepper, to taste.
To serve, divide yogurt and spread on the bottom of each plate, top with roasted cauliflower and chickpeas.
