Cauliflower rice kedgeree with smoked haddock

Sep 25, 2014

I know I say ‘this is my favourite’ a fair bit and it’s become a bit of a trend but this recipe is my favourite lunch or dinner recipe at the moment, I adore it and hope you do too!

This recipe came about from my love of kedgeree and cauliflower rice which for those of you that haven’t had cauliflower rice before is simply rice made purely out of a blended raw cauliflower and tastes far better than regular rice and is FAR quicker to make, not to mention the added health benefits. When simply fused together it worked even better than expected! It’s so quick to make and you don’t get the carb coma that you might experience with using ordinary rice so it’s perfect for breakfast, lunch or dinner if you want lots of energy afterwards.

Cauliflower rice kedgeree, cauliflower rice recipe, how to cook cauliflower rice

The fish was bought from Billingsate Fish Market which if you’re local to London and you haven’t been you MUST go! They have the most amazing selection of fish and it’s where all the Fishmongers in the London area and further afield get their fish from so you can get it for such reasonable prices and it’s as fresh fish as you can get if you don’t live by the sea!

Make sure you opt for an undyed haddock because if it’s dyed then often lots of nasty chemicals are used to give it that bright fluorescent yellow colour whereas if it’s undyed all of it’s colour comes from the smoking process, usually from wood chippings and not dye! It will say ‘undyed’ on the label if it’s undyed so it’s very easy to spot. Alternatively ask your fishmonger!

Cauliflower rice kedgeree, cauliflower rice recipe, how to cook cauliflower rice

To add to the dish even more, my Avocado & Jalapeño Dip works too well with it so try and combine the two and let me know what you think!

Cauliflower rice kedgeree, cauliflower rice recipe, how to cook cauliflower rice

I hope you enjoy making it and it gets the thumbs up in your household! Share your recreations of this recipe with me on Twitter, Instagram or Facebook using the hashtag #Jessipes and tag me using @JessipesRecipes in your posts. I love seeing them, or post your comments below!

All the healthy best,

Jess x

Cauliflower rice kedgeree with smoked haddock
Prep time
Cook time
Total time
Serves: 4 portions
  • 1 cauliflower
  • 500ml almond milk
  • 3 bay leaves
  • 20 black peppercorns
  • 15 whole cloves, plus ½ tsp ground cloves
  • a handful of parsley stalks
  • 450g (1lb) undyed smoked haddock fillet
  • 2 tablespoons of coconut butter
  • 1 white onion, chopped
  • ½ teaspoon ground coriander
  • ½ teaspoon turmeric
  • salt and freshly ground black pepper
  • To serve:
  • 4 hard boiled eggs, peeled and halved
  • a handful of coriander leaves
  1. In a large, wide pan, bring your milk, bay leaves, peppercorns, whole cloves and parsley stalks to the boil and add salt and pepper according to your taste bud preference.
  2. Turn the heat down to a simmer and add the fish with the skin side down. As soon as the water begins to simmer again, remove the pan from the heat.
  3. Leave the fish in the milk for 5 minutes and then drain (reserving the liquid and discarding the herbs and spices, a sieve works best for this).
  4. Flake the haddock into the frying pan you cooked it in an get rid of the skin. Cover the pan with a lid and set to one side.
  5. Get your cauliflower and remove the leaves. Cut your cauliflower into 6 pieces and place the florets into your food processor. Turn on your food processor and pulse the cauliflower for 20 seconds or so, until the cauliflower's texture resembles that of couscous. Be careful not to blend it for too long as it will turn into a mushy consistency.
  6. Transfer the cauliflower rice to a saucepan on a medium heat and add 200ml of the almond milk that you used to poach the smoked haddock. Simmer for 5 minutes until the cauliflower rice has locked in the flavour of the haddock almond milk and sieve off any remaining milk that hasn't boiled off.
  7. Add 2 tablespoons of coconut oil to a large, heavy based pan and add the onions. Slowly cook until it begins to colour slightly, then add the ground cloves, ground coriander and turmeric. Continue to slowly cook for 10-15 minutes until the onions are soft and sweet.
  8. Spoon in the caulfilower rice and gently combine with the onions.
  9. Carefully fold in the haddock, then transfer to a serving platter or plate.
  10. Garnish the dish with the boiled eggs and scatter with coriander for a finishing touch!
  11. Enjoy every bit!

Hi, I’m Jess! Nutritional Therapist  & Personal Trainer, sharing workouts & nutrition made simple from my island home in Menorca. My mission? To educate & inspire people to achieve & sustain their personal health & body shape goals. I love to hike, cook, and bring inspiring people together.


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