Cauliflower rice kedgeree

My grandparents moved to New Zealand from India in the 1950s. This Anglo-Indian dish is something my mum grew up eating, and she in turn served it to my sister and me. It has always been a family favourite. I just adore it. 

My version uses cauliflower ‘rice’ instead of white rice. This means I can eat big, greedy portions without feeling in need of a nap afterwards! Traditionally it’s served at brunch but feel free to serve this up for lunch or as a supper.

Cauliflower rice kedgeree

Serves 6

1 medium cauliflower

1 teaspoon mustard seeds

1 onion, finely diced

3 large garlic cloves – finely diced

1 rounded teaspoon finely grated ginger

1 large red chilli – seeds removed and finely diced

1 tablespoon mild curry powder

1 capsicum – seeds removed and cut into 1cm cubes

¾ cup (180ml) coconut cream

350g good-quality smoked fish – skin and bones removed

Large handful fresh parsley – roughly chopped

3 free-range eggs

Salt and cracked black pepper

4 tablespoons ghee or coconut oil for sautéing

To serve: Additional parsley for garnishing, pumpkin seeds

Cut the cauliflower into florets. Blitz in a food processor in 3–4 batches until a rice-like texture is achieved. Be careful not to let it get too fine or the end result will be mushy when cooked.

Place mustard seeds in a dry sauté pan over a medium / low heat. Move around the pan gently for 1–2 minutes until fragrant. Use a mortar and pestle to crush the seeds into a rough powder.

Heat two tablespoons of ghee or coconut oil in a sauté pan over a medium heat. Add the onion, garlic, ginger and chilli. Cook for approximately five minutes, without browning, until the onion is translucent and tender. Add the curry powder, mustard seeds and capsicum. Cook for a further minute.

Add two more tablespoons of oil along with the cauliflower rice. Increase the heat to high and move around the pan for two minutes. Add the coconut cream and cook, stirring often, for 5–10 minutes until the cauliflower is tender but not mushy.

Break the smoked fish into large chunks and add to the pan along with the parsley. Toss gently through the kedgeree. Season to taste.

Bring a large saucepan of water to a boil. Add the eggs gently and cook for 6 minutes. Remove and run under cold water. Peel gently and cut into halves or quarters.

Lay the eggs on top of the finished kedgeree. Scatter additional fresh parsley leaves and pumpkin seeds on top. Serve immediately.

Will keep for two days in an airtight container in the fridge. Reheat gently in a sauté pan.