cauliflower-kedgeree

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

Ingredient

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

Direction

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.