Cauliflower kedgeree


imageTraditionally kedgeree is a breakfast dish made of rice and smoked haddock with some spices and hard boiled eggs. But I like to have it for lunch and because I don’t eat grains I make it with cauliflower rice, which makes it light and fresh tasting. It is buttery and packed with parsley and lime juice and I like to add some sprouts for aliveness, here it is sprouted fenugreek seeds. In New Zealand we don’t have haddock so I use any smoked white fish I have to hand, this time I am using Warahou.  imageIngredients.

1/2 a large cauliflower.

4 eggs.

about 300gms of smoked fish, any sort.

2 limes or you could use lemons.

75gms of butter.

3 small onions.

1 very large bunch of parsley.

1 teaspoon of turmeric, optional but traditional.

As I use the food processor to make the cauliflower rice I also use it to chop the onions as it’s much quicker and the processor will need washing anyway. So chop the onions and fry in 1/3 of the butter until golden and remove from the pan.

Make the cauliflower rice by roughly chopping the cauliflower, you can use all of it even the stem, process it in batches until it looks like rice. Then add a little water and steam for 5 minutes. Boil the eggs for 5 minutes and cool a little so you can peel them.

Chop the eggs, I like to make them quite small, then chop the parsley.

Chop the smoked fish into cubes or if it is a flakey fish you can just break it up a bit, add another 1/3 of the butter to the frying and heat up the fish. Drain the cauliflower well then add the last 1/3 of the butter to the cauliflower and let it melt through. Then add the juice of 1 lime and the tumeric if you are using it, I didn’t here as I wanted a cleaner taste.

Then add the eggs, parsley, fish and onions to the cauliflower and mix well, add salt and pepper to taste.imageServe with some sprouts and extra wedges of lime. Serves four 10.5 grams of carbs per serve.

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