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Cauliflower, olive & lentil tagine

Cauliflower, olive & lentil tagine

A star rating of 3.5 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
low inkcal336
low infat7g


  • 1 tbsp rapeseed oil
  • 1 large onion , finely chopped
  • 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
  • 2 tbsp tomato purée
  • 12 Kalamata olives , halved
  • 1 tbsp vegetable bouillon powder
  • 4 large carrots , cut into batons
  • 1 small cauliflower , cut into florets
  • 400g can green lentils
  • ⅓ small pack fresh coriander , chopped
  • 200g bulgur wheat


  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, January 2017

Goes well with


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A star rating of 3.5 out of 5.16 ratings

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