I’ll be honest: partly why I decided to experiment with kedgeree is because I’d never heard of it before yesterday. Kedgeree is apparently a traditional British breakfast from colonial India, and it’s got quite the balance of flavors going on: smoky fish, curried rice (in the traditional version), and boiled eggs! Kedgeree is thought to have originated with an Indian rice-and-bean or rice-and-lentil dish Khichri, traced back to 1340 or earlier.
Some variant of the dish was brought to the United Kingdom by returning British colonials who had enjoyed it in India and introduced it to the United Kingdom as a breakfast dish in Victorian times. I don’t have many recipes inspired by the cuisine of the United Kingdom on this site, but my mulligatawny soup is one of my favorite dishes and this kedgeree didn’t disappoint either.
Lastly, I decided to give this unfamiliar concept a spin because I’m a smoked fish FIEND. I could eat smoked salmon for breakfast, lunch, and dinner and smoked haddock is no different. I also traded the rice for cauliflower in my version of kedgeree, because I am keeping my diet reasonably low-carb these days and the cauliflower works just fine as a neutral foundation on which to layer the flavors of this dish.
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
- Yield: 4 servings 1x
- 2 tbsp coconut oil or ghee
- 1 onion, chopped
- 1 2″ piece fresh ginger, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 1 head of cauliflower, chopped
- 1 (heaping) tbsp curry powder
- ½ tsp chili flakes
- ½ tsp mustard seeds
- ½ tsp salt
- 3 tomatoes, chopped
- 6 oz smoked haddock (or mackerel)
- 4 eggs (hard-boiled or soft-boiled)
- Black pepper
- Lemon juice
- Heat the coconut oil or ghee in a large skillet over medium heat. Pulse the onion, ginger, and garlic in a food processor until finely shredded. Cook in the hot oil for a few minutes until fragrant.
- Pulse the cauliflower in a food processor until “riced” (step-by-step pictures here). Add to the skillet, and cook for ten minutes, stirring occasionally, until softened.
- Add the curry powder, chili flakes, mustard seeds, salt, and the chopped tomatoes. Cook for an additional five minutes, stirring occasionally until the tomatoes are broken down and the spices thoroughly incorporated.
- Shred the smoked fish loosely with your fingers over the skillet, sprinkling over the vegetable mixture. Stir the fish in thoroughly, taste, and add more salt and chili flakes if desired.
- Remove from the heat, and add sliced eggs, chopped cilantro, cracked black pepper, and a squeeze of lemon if desired.
- Serve warm or room temperature.
Rachael Abel @ Love Yourself Green
SHUT. UP. This is ridiculous. I’m entirely way too excited over this one. I <3 your food. xo
Grok GrubRachael Abel @ Love Yourself Green
This dish has got it going on! 😉
OMG! This sounds soo good!! Love the flavor combo.
It’s a lot of my favorite flavors packed into one recipe. #winning
Meg @ Meg the RHN
yum! i love this
What beautiful, vibrant colors! Looks so good.
Grok GrubMichele Spring
You can put thinly-sliced lemon wedges in for even MORE color but I was too hungry…
Oh whoa. This looks amazing!
Emily @ Recipes to Nourish
Wow! What a beautiful dish! Mmmmm
Really nice adaptation and photos! Sounds delicious. 🙂
Grok GrubMegan Stevens
I have an adaptation obsession. One of the things I enjoy most about eating healthy… so many opportunities to adapt things!
Oh my goodness this looks delicious!!!!!
Eggs on anything and I am sold! Love the color too!
Grok Grublinda spiker
My Instagram is a #putaneggonit love fest, so much so that it routinely spills over onto the blog!
I can’t wait to eat this! So much yum here!
OH this is RIGHT up my alley! Nice!
Chloe @ How We Flourish
YUM! I love Indian foods!
Rachel this looks so good! Love all the colors 🙂
Thalia @ butter and brioche
I’ve never tried a kedgeree before.. and definitely think I’ve been missing out on something that is seriously delicious. I love all the yummy flavours and spices going on in it!
Grok GrubThalia @ butter and brioche
Definitely a lot going on! I’d never tried it before, either. I don’t think it’s on any menu in San Francisco!
Your Cauliflower Kedgeree looks wonderful! Happy St. Patrick’s Day and thanks so much for sharing with Full Plate Thursday!
Tried this tonight. My other half is on a low carb kick, he was impressed at how tasty it was and how little he could taste cauliflour (not one of his faves). With the left overs I’m going to do panto coated rice cakes tomorrow … Yum.
Nice! yep, with all of the other strong flavors the cauliflowers gets camouflaged pretty well.
25 Delicious Paleo Rice Recipes (Cauliflower May Be Involved) | Eat Drink Paleo
[…] Cauliflower Kedgeree by Grok Grub […]
This dish was so easy but so tasty..
A new favourite for sure.. Yum!!!
So happy you enjoyed!
[…] Cauliflower Kedgeree […]
Are used your recipe as a guide and I made ia cross between risotto and kedgeree which I’ve made both a million times before with success but I have always made the Scandinavian version of kedgeree versus the Indian version of it so it was new for me to put in curry and ginger and chili flakes. I didn’t have any smoke fish in the house so I sauté prawns in champagne vinaigrette dressing and butter and garlic and I also added peas.
After cooking the cauliflower in the ginger, garlic and onions, I then added vegetable broth to cook it down, with the curry and chili flakes it was absolutely delicious and I wish I had made twice as much!
Fresh Planet FlavorCathy