Cauliflower kedgeree

Serves - 2

I thought I would make a low carb version of this classic dish. Feel free to mix in some rice if your body can process it well, though it’s pretty delicious without.

Nutrition per serving

Fat: 15 g

Carbs: 20 g / Fibre: 8 g (Net Carbs: 12 g)

Protein: 35 g

Ingredients

• 2 smoked haddock fillets

• 1/2 cauliflower

• 20 g butter

• 1 T turmeric

• 1 t garam masala

• 6 cardamon pods

• 1 onion

• 100 g asparagus tips

• 30 g parsley

• 2 eggs

• lemon wedges

---

Method

1. Preheat the oven to 180ºC / 350 F.

2. Break cauliflower into florets and process in a food processor.

3. Spread onto a baking tray and mix in spices and butter.

4. Bake for 40 mins, stir-ing half way through.

5. Dice onion and sweat in a pan on low till caramelised.

6. Place haddock fillets in a ceramic dish with a splash of water and a knob of butter.

7. Bake haddock for 10-15 mins.

8. Chop asparagus spears and add to the cauliflower for the last 10 mins of cooking.

9. Hard boil the eggs for 6 mins.

10. Plunge into cold water then peel and slice.

11. Roughly chop parsley and mix through cauliflower.

12. Plate up cauliflower, top with haddock and hard-boiled eggs and a wedge of lemon.