Cauliflower kedgeree

Even more delicious than the ricy version, in my opinion, this kedgeree is also quicker to cook (and eat)! The instructions sound a bit fussy but it can all be done in 15 minutes.


  • I large cauliflower, lightly cooked and broken into florets
  • 2 hard boiled free-range eggs
  • 200g undyed smoked haddock
  • 100g frozen peas
  • 1 finely chopped onion
  • ½ tsp turmeric, ½ tsp cumin
  • handful of toasted flaked almonds
  • handful of parsley


Steam or microwave a portion of smoked haddock with some frozen peas. Meanwhile, sweat the onion with half a teaspoon of cumin and half a teaspoon of turmeric in a large sauté pan with some olive oil. Flake the cooked fish, chop the egg and mix into the pan with the peas, parsley and cauliflower. Cook for 5 minutes. Sprinkle with flaked almonds to serve.

Optional: Two handfuls of salad spinach leaves stirred in at the end. give colour and flavour.

Serve with a dollop of Greek yoghurt and green salad.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s