Cut the cauliflower into florets, place into a food processor and whizz to form small grains.
1 medium cauliflower
Place the fish and vegetable stock into a large frying pan and bring to the boil, cover and cook over a very low heat for 6–8 minutes until the fish is cooked.
400 g smoked haddock, 150 ml vegetable stock
Meanwhile, heat the oil in a large non-stick frying pan. Add the onion and sauté for 6–7 minutes until softened and golden. Stir in the garlic, ginger, chilli and curry powder and fry for 1 minute, stirring continuously.
1 tsp rapeseed oil, 1 medium onion, 2 cloves garlic, 1 large red chilli, 1 tsp ginger, 1 tbsp curry powder
Lift the fish out of the stock using a fish slice. Flake, keep warm and set aside.
Add the reserved stock and peas to the onion mixture and cook for 2 minutes.
200 g peas
Stir the cauliflower into the onion mixture, cover and cook over a low heat for 8–10 minutes, stirring occasionally until the cauliflower has absorbed all the stock and is tender.
Meanwhile, place the eggs into a small pan and cover with cold water. Bring to the boil and simmer for 5 minutes. Remove from the heat, run under cold water until cool, then peel the shells and halve the eggs.
4 large eggs
Stir the flaked fish and parsley into the cauliflower and season to taste with pepper. Arrange the eggs over the kedgeree. Serve with lemon wedges to squeeze over.