Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
Meanwhile, lower the eggs into boiling water and cook for 7 minutes then drain and rinse under cold water until cool. Peel.
Break the haddock into chunks, discarding any bone. Fold the haddock gently into the cauli with the coriander. Top with the quartered boiled eggs.