In order to ensure our websites, mobile sites and mobile applications are easy to use and up-to-date, we use the web analytics service Google Analytics to understand how visitors use our sites. This allows us to see, for example, which content on our website is the most popular and also to ensure that our content is constantly updated and improved. The information that we collect is anonymous and used for statistical purposes only. These cookies are also used to create profiles or personalize content, e.g. advertisement based on your interests.
For the garnish: pre-heat the grill. Brush the olive oil on the pepper, butternut squash and onion, then season. Grill each vegetable until cooked through. Red pepper approx. 3-5 minutes. Butternut squash approx. 8-10 minutes. Onion approx. 4-6 minutes.
Place the grilled vegetables in a saucepan along with the tikka masala sauce and chickpeas. Gently heat, and then stir in the coriander.
Remove the outer leaves of the cauliflower head; trim the stem end level so you can set the cauliflower flat on a chopping board. Carefully cut the cauliflower into 2 large steaks. Save the trimmings for another day.
Combine the olive oil, tikka spice mix, lemon juice and seasoning together. Brush the mix on both sides of the 2 steaks, set aside to marinate for 20 minutes.
Pre-heat the grill. Place the cauliflower steaks on the grill and cook for 8-12 minutes until golden brown.