Roast Tikka Cauliflower Steaks with Spiced Chickpeas
Thick cauliflower slices roast in a tikka coating until soft and charred, served over spiced chickpeas with fresh coriander.
Made with Tikka marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 mins
- LevelEasy
- Costabout £1.27 a head
- Oven210°C (190°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your ready made tikka marinade first (see the base recipe). Heat the oven to 210°C (190°C fan).
- 2
Lay the cauliflower slices on a large lined tray and brush both sides generously with 150 g of the marinade. Keep any broken florets for the chickpeas.
- 3
Roast for 25 to 30 minutes, turning once, until the edges are blackened and a knife slides in easily.
27 min 30 s - 4
Meanwhile heat the oil in a frying pan. Fry the onion for 8 minutes until soft, then add the cumin, chickpeas, tomatoes and a splash of water. Simmer for 10 minutes until jammy.
10 min - 5
Season the chickpeas to taste. Spoon them onto plates and top with the cauliflower steaks.
- 6
Scatter with coriander and serve with lemon wedges.
Tips
- Cut slices through the core so they hold together, and save the loose florets for roasting alongside.
- Do not overcrowd the tray or the cauliflower will steam.
- Rinse tinned chickpeas well to remove the tinned flavour.
Storing and freezing
Keeps in the fridge for up to 3 days once cooled within 1 to 2 hours. Reheat until steaming hot all the way through. The chickpeas freeze well for 2 months.
Questions
Is this vegan?
Not with ordinary tikka marinade, which contains yoghurt. Use the dairy free coconut yoghurt version of the base to make it vegan.
Can I use other vegetables?
Yes. Thick slices of aubergine, sweet potato or whole broccoli heads all work. Adjust the roasting time until a knife goes in easily.
What should I serve it with?
Rice, naan or a simple green salad. A spoonful of mint yoghurt on top works well.
More made with tikka marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.