Cauliflower kedgeree

Treat your tastebuds this weekend with this tasty cooked breakfast.

Serves

Prep

15 minutes

Cook

25-30 minutes

Nutritional Information:

Each 389g serving contains (includes serving suggestion)

KCal: 286
Carbs: 14.8g
Fibre: 6.8g
Protein: 34.7g
Fat: 8.3g
(Low)
Saturates: 2.2g
(Low)
Sugars: 7.3g
(Low)
Salt: 1.64g
(Medium)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

Ingredients

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

Please view Whisk.com privacy policy for more information

Method

Step 1

Cut the cauliflower into florets, place into a food processor and whizz to form small grains.

Step 2

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.

Step 3

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 fry for 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.

Step 4

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.

Step 5

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.

Step 6

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.

Get more tasty recipes by becoming a member

Join us as a member and receive exclusive recipes and healthy eating advice straight to your door with Balance magazine, among many other updates and benefits.

Become a member

Cauliflower kedgeree

Nutritional Information:

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

You may also like

Kedgeree

Baked eggs

Egg Florentine tartlets

Apricot porridge with toasted seeds

Share this Page