Cauliflower ‘Rice’ and Smoked Fish Kedgeree

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

Grate the cauliflower on the coarse side of a box grater. It looks a lot but reduces down when cooked. 

Heat a large sauté pan with the oil and butter 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. 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. Season if needed. 

Fold through the lime zest and juice and the coriander. Divide between plates and top with the smoked fish, halved eggs and a spoonful of yoghurt. Garnish with extra coriander and lime wedges.