Step 1

Heat the oven to 500°F with a rack in the middle position. In a medium bowl, toss together the bell pepper, onion, oil, ¼ teaspoon salt and ½ teaspoon black pepper. Transfer to a 9-by-13-inch metal baking pan and distribute in an even layer.

Step 2

In the same bowl, stir together the yogurt, garam masala, cayenne and ¼ teaspoon each salt and black pepper. Add the cauliflower and toss to coat, then distribute in an even layer on top of the pepper-onion mixture. Roast without stirring until the cauliflower is well browned and a skewer inserted into the largest piece meets no resistance, 20 to 25 minutes.

Step 3

Remove the vegetables from the oven and stir the cauliflower into the bell pepper-onion mixture. Taste and season with salt and black pepper. Spread 1 tablespoon of chutney onto 1 side of each naan. Spoon the vegetables, dividing them evenly, on top of the chutney in the center of the naan, then roll up each naan around the filling.