THE DAIRY KITCHEN
Cauliflower Rice Kedgeree
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
30 MINS
Cooking
20 MINS
This one bowl wonder is even more delicious than a traditional Kedgeree! Cauliflower replaces the rice in this lower-carb recipe that is packed with protein from milk, cheese, eggs and trout as well as plenty of veggies and delicious fragrant spices.
Ingredients
2 eggs1 medium (approx. 1kg) cauliflower
40g butter
1 onion, finely diced
1 red capsicum, diced
2 teaspoons finely grated ginger
2 garlic cloves, finely chopped
1 teaspoon mustard seeds
1 tablespoon curry powder
10 curry leaves
¾ cup (185ml) milk
1 cup (120g) frozen peas, thawed
2 tablespoons finely chopped parsley
300g hot-smoked ocean trout or salmon, skin removed, flaked
150g good quality smoked cheddar or vintage cheddar, shaved
Method
- Bring a small saucepan of water to the boil over medium heat and add the eggs. Cook for 6 minutes for soft-boiled or cooked to your liking. Drain and run under cold water, peel and then set aside.
- Cut the cauliflower into florets and process in a food processor in two batches until a rice like texture is achieved. Try not to over process or the end result will be mushy.
- Heat the butter in a large deep frypan or wide saucepan over medium heat. Cook onion for 5 minutes until pale golden. Add the capsicum, ginger, garlic, mustard seeds, curry powder and curry leaves, then season and cook for 2 minutes or until fragrant.
- Add the cauliflower rice and cook for 1 minute to toast. Add the milk and cook, stirring often, for 3-5 minutes or until the cauliflower is just tender but not mushy. Stir in the peas and trout, then cook for a further 1-2 minutes until heated through. Stir through half the cheddar. Quarter the eggs and serve on top of the kedgeree with the remaining shaved cheddar.
