Cauliflower kedgeree
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 tbsp of melted butter
- 1 onion, roughly chopped
- 1 head cauliflower, broken into small florets, then chopped into 1cm pieces
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- a good pinch (optional) dried chilli flakes
- 300g skinless smoked haddock
- 4 eggs
- a good handful coriander, chopped
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Put the butter, onion, cauliflower and spices in a bowl with some seasoning and toss together. Spread out on 1 large or 2 smaller non-stick baking trays and roast for 15-20 minutes until tender. Wrap the haddock in a foil parcel and bake alongside the cauliflower for 15 minutes.
- STEP 2
Meanwhile, lower the eggs into boiling water and cook for 7 minutes then drain and rinse under cold water until cool. Peel.
- STEP 3
Break the haddock into chunks, discarding any bone. Fold the haddock gently into the cauli with the coriander. Top with the quartered boiled eggs.
