Cauli kedgeree

Cauliflower kedgeree

  • serves 2
  • Easy

Try our low calorie cauliflower kedgeree with smoked haddock. This punchy meal is a wholesome weekend brunch or midweek dinner recipe, it's gluten free, too


*This recipe is gluten-free according to industry standards



  • butter 2 tbsp of melted
  • onion 1, roughly chopped
  • cauliflower 1 head, broken into small florets, then chopped into 1cm pieces
  • ground cumin 2 tsp
  • ground coriander 1 tsp
  • ground turmeric ½ tsp
  • dried chilli flakes a good pinch (optional)
  • skinless smoked haddock 300g
  • eggs 4
  • coriander a good handful, chopped


  • 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.

Nutritional Information

  • Kcals 535
  • Fat 24.9g
  • Saturates 11g
  • Carbs 18g
  • Sugars 12.6g
  • Fibre 7.9g
  • Protein 55.7g
  • Salt 2.4g