Curried Cauliflower with Chickpeas, Potatoes & Roti Flatbread

Heat curry mix in saucepan on stovetop over med. heat with a little oil or water, stirring occasionally until warm, about 5-10 min. Roti/stovetop: Heat in non-stick sauté pan over med heat, flipping until
both sides are golden brown, about 3 mins.Roti/oven: Heat on sheet tray sprayed with non-stick oil in oven at 400 degrees until warm and pliable, about 5 min. Spoon filling onto roti and roll.

butter, curry powder, cauliflower, potato, kosher salt, yellow onion, chickpeas, preserved lemon, fennel seed, cumin, turmeric, granulated garlic, sea salt, olive oil, roti flatbread