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  • Writer's pictureLisa Guy

Cauliflower, Chickpea & Pomegranate Tagine

Updated: Jan 26, 2019

Brassica vegetables such as cauliflower are nutrient rich powerhouses that are loaded with disease-fighting vitamins, minerals and phytochemicals. A majority of brassicas beneficial effects are linked to their unique phytochemicals which have antioxidant, anti-inflammatory, and lipid and blood sugar lowering effects. This makes cauliflower an excellent food choice for helping prevent chronic diseases such as cancer, cardiovascular disease and type-2 diabetes.


1 onion, finely sliced

1 tsp cumin seeds

1 tsp coriander

1 tsp turmeric

Pinch sea salt and pepper

2 cups vegetable stock

1 1/2 cups cooked chickpea

3 cloves garlic

½ large head cauliflower, cut into large florets

1 lemon, juice and zest

Handful fresh coriander, roughly chopped, include stems

½ Pomegranate


Saute onions and garlic in a large pot or tagine until they start to soften.

Add cumin, coriander, turmeric, salt and pepper, and stock and then bring it to the boil. Return to a simmer and add chickpeas and cauliflower and cook for 30 minutes.

Toss your cauliflower, and then add lemon juice and zest and then cook uncovered for another 5-10 minutes, until the liquid has absorbed.

Toss through pomegranate seeds and fresh coriander.

Delicious served with steamed rice, quinoa or flat bread, with some yoghurt.

Serves 3-4.

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