Cauliflower ‘rice’ kedgeree

2 October, 2018
Serves 4

A low-carb, blood-sugar-friendly twist on a classic dish, with fresh flavours of lime and coriander to replace the traditional cream-based sauce.

Cauliflower ‘rice’ kedgeree


  • 500 Grams
    Moist smoked fish
  • 1
    Small cauliflower, cut into quarters
  • 2 Tablespoons
    Coconut oil
  • 1
    Onion, thinly sliced
  • 2
    Cloves of garlic, crushed
  • 2 Teaspoons
    Mild curry powder
  • 1 Teaspoon
    Ground cumin
  • 1 Teaspoon
    Ground ginger
  • 1/2 Teaspoon
    Ground turmeric
  • 1/4 to 1/2 Teaspoon
    Chill flakes, to taste
  • 1
    Bay leaf
  • 1/2 Cup
    Vegetable stock
  • Finely grated zest and juice of a lime
  • 1
    Small handful of fresh coriander leaves, chopped
  • 4
    Hard-boiled eggs, quartered


  1. Remove the skin and bones from the fish and flake into bite-sized pieces. Set aside.

  2. Grate the cauliflower coarsely (it looks a lot, but reduces down when cooked).

  3. Heat the coconut oil in a large frying pan and cook the onion, garlic, all the spices and the bay leaf for 10 minutes, occasionally adding a splash of water if the mixture is getting dry. Add the cauliflower and cook for a couple of minutes, stirring to coat well in the spices. Add the stock and season with sea salt and pepper. Cook until the cauliflower is just tender, but still has a little bite to it, stirring often, to prevent it catching on the base of the pan.

  4. Fold through the lime zest, lime juice and fresh coriander. Divide between 4 plates and top with the smoked fish, quartered eggs and garnish with extra coriander leaves.


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