Cauliflower kedgeree
Nutrition Facts
each servingIngredients
all 13 types- 1 cauliflower, trimmed
- 1tsp rapeseed or sunflower oil
- 1 onion, peeled and thinly sliced
- 2 garlic cloves, peeled and finely chopped
- 1 red chilli, deseeded and finely chopped
- 1tsp finely chopped ginger
- 1tbsp curry powder
- 400g skinless smoked haddock
- 150ml vegetable stock, made using 1 reduced-salt stock cube
- 200g frozen peas
- 4 eggs
- Small handful flatleaf parsley, chopped
- Lemon wedges, to serve
Directions
6 steps in totalCut the cauliflower into florets, place into a food processor and whizz to form small grains.
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.
Meanwhile, heat the oil in a large non-stick frying pan. Add the onion and sautée for 6–7 minutes until softened and golden. Stir in the garlic, ginger, chilli and curry powder and fryfor 1 minute, stirring continuously. 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.
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.
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.
