Cauliflower, olive & lentil tagine

Cauliflower, olive & lentil tagine

  • 1
  • 2
  • 3
  • 4
  • 5
(15 ratings)

Prep: 15 mins Cook: 25 mins


Serves 4

Packed with veg, this provides an amazing 4 of your 5-a-day. If you're not a fan of bulgur, swap it for brown rice or a wholewheat version of couscous

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal336
  • fat7g
  • saturates1g
  • carbs46g
  • sugars16g
  • fibre17g
  • protein13g
  • salt0.8g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • 1 tbsp chilli powder
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 400g can chopped tomatoes
  • 1 lemon, zest removed with a potato peeler then chopped



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 tbsp tomato purée
  • 12 Kalamata olives, halved
  • 1 tbsp vegetable bouillon powder
  • 4 large carrots, cut into batons



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 small cauliflower, cut into florets



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 400g can green lentils
  • ⅓ small pack fresh coriander, chopped
  • 200g bulgur wheat


  1. Heat the oil in a large frying pan add the onion and garlic and stir-fry briefly to soften them a little. Add the spices, then pour in the tomatoes with 1 can of water then stir in the chopped lemon zest, tomato purée, olives and bouillon powder. Add the carrots and cauliflower to the pan then cover and cook for 15 mins until they are just tender. Stir in the lentils with the liquid from the can and the coriander.

  2. While the tagine is cooking, cook the bulgur following pack instructions. If you're doing the Healthy Diet Plan, serve half with half of the tagine and chill the remainder for another night.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Dagmara Myszus
5th Apr, 2019
Lovely dish! I used freekeh instead of bulgur and omitted boullion powder. I also reduced chilli to 1 tsp as my kids don't like very hot curries. Very good and easy to prepare family meal.
12th Feb, 2018
Cooked my own lentils and increased the amount as didn't use the bulgur wheat. Only used a little lemon zest and not peel chopped up. We used way more black olives too because the kids love them. Served with chicken thighs
11th Jan, 2017
This is nice but difficult to get excited about. Perfectly acceptable for an ordinary weekday tea.
8th Jan, 2017
A healthy and warming veg fest - but it didn't go down brilliantly with two under fives and probably wouldn't cook again. A bit too lemony with the chopped peel some found. Used pinto beans instead of lentils and black olives instead of kalamata. That said, have whizzed it up with cream and seasoning for a soup and tastes nice!
11th Mar, 2018
Why don’t BBC good food recipes give equivalent weight for using dry lentils and pulses? Lentils are so quick and easy to cook.
goodfoodteam's picture
12th Mar, 2018
Thanks for your question. Some of our recipes do use dried pulses but for ease and preparation time in this recipe we have gone for canned. We offer alternatives where possible but due to the volume of recipes we create and triple test, it's not always possible to give a variety of options.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?