Cauliflower kedgeree is a twist on the classic rice-based dish that we’ve lightened up by using cauliflower. Kedgeree is a curried rice dish with smoked fish, parsley, and eggs. We’ve omitted the eggs to keep things simple, and used a mix of basmati rice and blended cauliflower to recreate the flavours of a kedgeree while making it a dish that is a bit different. Cauliflower kedgeree is a healthy and flavourful fish dish that makes a great light lunch or simple supper. Why not try serving it with a take on a raita made with Greek yoghurt, mint, lemon juice, and a pinch of salt and pepper. We used frozen smoked haddock fillets to make this cauliflower kedgeree, which help to keep costs low!
- 1tbsp oil
- 2 large onions, sliced
- 5tbsp Madras curry paste
- 250g pouch microwave long-grain rice
- 450g smoked haddock loins
- 100g frozen petits pois, thawed
- 1 head cauliflower, whizzed in a food processor
- juice of a lemon plus lemon wedges, to serve
- 3 spring onions, finely sliced
- 2tbsp chopped fresh coriander
- For the yogurt sauce:
- 100g natural yogurt
- 4tbsp chopped fresh mint
- squeeze lemon juice
Heat the oil in a large sauté pan then cook the onions over a medium heat for 5 minutes. Stir in the curry paste and cook for a few minutes. Meanwhile, microwave the rice for 2 minutes then add to the onions. Gradually stir in 300ml water.
Meanwhile, poach the smoked haddock in water for 5 mins. Add the peas and cauliflower, stir, and cook for a few mins. Add lemon juice, seasoning then add the smoked haddock and top with the spring onions and coriander. Mix all the ingredients for the yogurt sauce together and season. Serve on the side with extra lemon wedges.