Preheat oven to 425 degrees F. Unroll pie crust onto a baking sheet. Bake for 10 to 12 minutes or until golden.
Meanwhile, in a very large skillet heat the oil over medium heat. Add cauliflower, potatoes, and salt. Cook, stirring occasionally, for 10 minutes or until lightly browned. Add the garlic, ginger, serrano, garam masala, and cumin. Cook and stir for 2 minutes. Add 1 cup water; bring to boiling. Reduce heat. Simmer, uncovered, for 4 to 5 minutes or until cauliflower and potatoes are tender. Serve over broken pie crust pieces with cilantro, chutney and yogurt.