Cauliflower Kedgeree

Cauliflower Kedgeree transforms the traditional Anglo-Indian smoked haddock, curry spices, and boiled eggs dish by swapping rice for grated cauliflower rice, making it lighter and more diabetes-friendly. Cauliflower Kedgeree sautés aromatic spices with cauliflower “rice,” then adds cooked smoked haddock, peas, fresh herbs, and lemon, finishing with sliced hard-boiled eggs for added protein and colour. This results in a nutritious, flavour-packed meal that’s high in protein, rich in spices, and lower in carbohydrates than the classic version

Prep Time 15

Cook Time 25

Total Time 40

Servings People

Ingredients

1 medium cauliflower trimmed
1 tsp rapeseed oil or sunflower
1 medium onion peeled and thinly sliced
2 cloves garlic peeled and finely chopped
1 large red chilli deseeded and finely chopped
1 tsp ginger finely chopped
1 tbsp curry powder
400 g smoked haddock skinless
150 ml vegetable stock made using 1 reduced-salt stock cube
200 g peas frozen
4 large eggs free range
1/4 bunch parsley chopped
2 medium lemons wedged

Instructions

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 Cauliflower Kedgeree. Serve with lemon wedges to squeeze over.
2 medium lemons, 1/4 bunch parsley

Nutrition