Cauliflower kedgeree
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp of melted butter
- 1 onionroughly chopped
- 1 head cauliflowerbroken into small florets, then chopped into 1cm pieces
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- a good pinch (optional) dried chilli flakes
- 300g skinless smoked haddock
- 4 eggs
- a good handful corianderchopped
Nutrition:
- kcal535low
- fat24.9g
- saturates11g
- carbs18g
- sugars12.6g
- fibre7.9g
- protein55.7g
- salt2.4g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Put the butter, onion, cauliflower and spices in a bowl with some seasoning and toss together. Spread out on 1 large or 2 smaller non-stick baking trays and roast for 15-20 minutes until tender. Wrap the haddock in a foil parcel and bake alongside the cauliflower for 15 minutes.
step 2
Meanwhile, lower the eggs into boiling water and cook for 7 minutes then drain and rinse under cold water until cool. Peel.
step 3
Break the haddock into chunks, discarding any bone. Fold the haddock gently into the cauli with the coriander. Top with the quartered boiled eggs.
