Cauliflower Rice Kedgeree Recipe | Easy to make!

I made this dinner of Cauliflower Rice Kedgeree as one of my ‘meals of the week’ for a youtube vlog, which you can check out if you scroll down to my channel;!

I promised that I would put up a recipe if it turned out okay, and it did!! Made such a nice change to have something different. Full of goodness, nutrients and healthy fats.

Cauliflower Rice Kedgeree

According to Wikipedia, kedgeree can be eaten hot or cold, originated in India and was brought over to Britain by returning colonials and introduced as a breakfast dish!

It is usually made with rice, however we had a leftover half of a cauliflower in the fridge which needed up, therefore I wanted to experiment as to whether it would work this way! By all means substitute with rice if you decide to make it yourself.

I try and have some sort of fish at least once a week for the Omega 3 benefits. We need fat in our diet for brain function, healthy nails and skin and hormonal regulation!

I whipped this up in about 15minutes too from start to finish, so it is brilliant if you are short on time but need something filling and delicious!

Cauliflower Rice Kedgeree

400g Cauliflower
200g Smoked Haddock (I prefer the undid version)
1 egg
50g Leeks
30g Spring Onion
30g Frozen Peas
1 tsp Chopped Garlic
1 tsp Chopped Ginger
Fresh coriander
1/2 tsp Madras Powder
1/2 tsp Curry Powder
1/2 tsp Tumeric
1/2 tsp dried chilli flakes

Cauliflower Rice Kedgeree

Cut the Cauliflower into florets and blitz in a food processor to make ‘rice’. Add this to a large pan with the ginger and garlic.

Boil your egg to desired softness. 7 minutes is about perfect for a soft boiled consistency.

Meanwhile slice the leeks and steam until they are soft, about 4-5 minutes.

Cover the fish with clingfilm on a plate and microwave until cooked, should take about 90seconds. (You could always cook your fish differently but we were short on time!)

Keep stirring your cauliflower, after about 7 minutes add in the spices, spring onion, peas and cooked leeks and stir.

Peel your egg and slice into quarters.

Flake your fish into the pan. Try and keep it in big chunks rather than little flakes for best texture.

Have a taste and season with any salt and pepper if needed.

Add the fresh coriander, stir and then top with your egg.


Give this one a try and let me know how you get on. Makes a fab change to your usual dinner!

Love Abi xxxx

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