Preheat the oven to 400°F.
Blend all of the marinade ingredients in a blender until smooth. Toss the cauliflower with the marinade on a baking sheet and roast until fork-tender, about 12 minutes.
For the tikka sauce, heat the oil in a large skillet. Sauté the ginger and garlic. Once tender, add in the tikka base, turmeric and cayenne. Add the water and whisk until everything is well mixed. Add the tomatoes and bring to a simmer. Whisk in the cream, salt and pepper and bring to a simmer for about 10 minutes, or until thickened and flavorful.
Place the rice, 2 cups of water and a pinch of salt in a saucepan. Bring to a simmer, reduce heat to low, cover, and cook for about 20 minutes, until tender. Stir in the cumin and garlic. Season with salt and pepper.
Combine all cucumber salad ingredients in a mixing bowl.
To serve, divide the rice and cauliflower between plates. Spoon tikka sauce on top and serve with cucumber chickpea salad and naan on the side.