Cauliflower Kedgeree

This is pone of those dishes that you're not sure about to begin with but then try it and BAM. Guess what you'll be having again.

Prep Time 15

Cook Time 25

Total Time 40

Servings People

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.
2 medium lemons, 1/4 bunch parsley