Tikka masala spice does not belong only on chicken. Cauliflower and chickpeas, roasted at 400 degrees F (200 degrees C) with a homemade spice blend of garlic powder, cumin, coriander, paprika, turmeric, cayenne, and salt, drizzled with olive oil, turn into something that could replace any meat dish at the table. Thirty minutes in the oven. No paste, no cream, no sauce.
The spice blend is generous by design. Five teaspoons each of garlic powder, cumin, coriander, and paprika, two teaspoons of turmeric, and one teaspoon of cayenne. It coats every floret and every chickpea. The cauliflower edges brown and crisp, the chickpeas dry out slightly and get crunchy. Eaten hot from the pan, this tastes like a tandoori appetiser. This has become one of our go-to weeknight dinners for exactly that reason.
Tips for Making Tikka Masala Chickpeas and Cauliflower
Toss until every piece is coated
Drizzle the olive oil over the cauliflower and chickpeas on the baking sheet, then sprinkle the spice blend over everything. Toss with your hands until the colour is even. 
If any spice settles at the bottom of the sheet instead of on the vegetables, you did not use enough oil. Add another tablespoon.
Roast until the edges are golden brown
Thirty minutes at 400 degrees F, no stirring. The bottom-touching surfaces develop the best crust.
If the cauliflower is not golden at thirty minutes, give it another five. The difference between pale roasted cauliflower and golden roasted cauliflower is enormous.
Tikka Masala Spiced Chickpeas and Cauliflower
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Tikka Masala Spiced Chickpeas and Cauliflower dish is a vibrant and flavorful side, packed with protein and aromatic spices, perfect for any meal.
Ingredients
- 5 teaspoons garlic powder
- 5 teaspoons ground cumin
- 5 teaspoons ground coriander
- 5 teaspoons paprika
- 2 teaspoons ground turmeric
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 head cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together the garlic powder, ground cumin, ground coriander, paprika, ground turmeric, cayenne pepper, and salt to create the spice blend.
- Place the cauliflower florets and chickpeas on a baking sheet.
- Drizzle with olive oil and sprinkle the spice blend over the top.
- Toss everything together until the cauliflower and chickpeas are well coated.
- Roast in the preheated oven for 30 minutes, or until the cauliflower is tender and golden brown.
- Serve immediately as a side dish or main course.
Notes
If you don’t have a pre-made Tikka Masala spice blend, you can easily create your own with the spices listed. This dish can be served as a main course for vegans or as a side dish. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 600
- Fat: 8
- Carbohydrates: 35
- Fiber: 10
- Protein: 10
- Cholesterol: 0
Frequently Asked Questions
Can I use store-bought tikka masala seasoning?
Yes. Two to three tablespoons of a pre-made blend works. The homemade version lets you control the heat and the proportions.
Is this spicy?
One teaspoon of cayenne in the blend is moderate. Reduce to half a teaspoon for mild or increase to two for hot. The paprika and cumin are warm but not spicy.
Can I add a sauce?
You can serve it with raita, tahini, or a squeeze of lemon. The roasted version is dry and crunchy by design, but a cool sauce on the side is a good pairing.
