Name: Cauliflower kedgeree
Prep time: 15 minutes
Cook time: 25-30 minutes
Yield: 4
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

Treat your tastebuds this weekend with this tasty cooked breakfast.

Serves

Prep

15 minutes

Cook

25-30 minutes

Each 389g serving contains (includes serving suggestion)

KCal

286

Carbs

14.8g

Fibre

6.8g

Protein

34.7g

Fat

8.3g

Saturates

2.2g

Sugars

7.3g

Salt

1.64g

Fruit/Veg Portion

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

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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.

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Cauliflower kedgeree

Ingredients