Cauliflower ‘Rice’ and Smoked Fish Kedgeree

, from Issue #67. July, 2016
Photography by Manja Wachsmuth.
Cauliflower ‘Rice’ and Smoked Fish Kedgeree

A new and delicious twist on a fabulous classic, cauliflower replaces the rice for a light and healthy brunch. 

Serves: 4


500 grams moist smoked fish
1 small cauliflower, cut into quarters
2 tablespoons olive oil
good knob of butter
1 onion, thinly sliced
2 cloves garlic, crushed
2 teaspoons mild curry powder
1 teaspoon each ground cumin and ginger
½ teaspoon ground turmeric
¼ –½ teaspoon chilli flakes or more to taste
1 bay leaf
½ cup chicken stock
finely grated zest and juice of 1 lime
small handful coriander, chopped

sea salt and ground pepper
To serve
4 soft-boiled eggs or poached eggs
thick plain yoghurt
2 limes, halved 


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.