Indian-Spiced Cauliflower & Chickpea Salad

Preheat oven to 450 degrees F. In a medium bowl, combine curry powder, olive oil and salt. Add the cauliflower, garbanzo bean and carrots; toss to coat. Spread mixture in a 15x10x1-inch baking pan. Roast 20 to 25 minutes or until vegetables are tender, stirring once.

Meanwhile, for dressing, in a small bowl, stir together the yogurt, lime juice and ginger and, if desired, jalapeño pepper. If needed, thin with milk to desired consistency.

In a large bowl, combine roasted vegetables, lettuce, parsley and onion. Top with dressing; toss to coat.