Roasted Cauliflower Kedgeree

Gluten free • Dairy free • Vegetarian • Low-carb option

Prep time: 30 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients:
Roasted cauliflower
– 2 large heads of cauliflower, stems chopped and florets cut into bite sized pieces
– 3 tbsp olive oil
– 2 tsp harissa paste, if you don’t have harissa paste or 2 tsp. paprika
– Salt and Pepper

Kedgeree
– 4 tbsp olive oil
– 1 onion, chopped
– 2 cloves of garlic, crushed
– 1 thumb ginger, grated
– 1 ½ tbsp masala (I used mother-in-law masala)
– 2 red chillies, deseeded and roughly chopped
– 300g cooked brown or wild rice/cauliflower rice, dry fried on a non-stick frying pan
– 200g Rosa tomatoes, halved
– Juice of 1 medium sized lemon
– 20g fresh coriander, stems removed and roughly chopped
– 3-4 soft boiled eggs, sliced in half or quarters
– 2g finely sliced chives
– Maldon salt

Method:
1. Preheat the oven to 200°C. Place cauliflower, olive oil and harissa paste/paprika into a large bowl and toss so that the cauliflower is covered evenly with olive oil and harissa paste. Place the dressed cauliflower onto a baking tray, cover with tinfoil and roast at 200°C for 20 minutes. Remove the tinfoil and roast for a further 10 minutes until the cauliflower is fully cooked and begins to colour. Then set aside to cool slightly.
2. Heat the olive oil on a medium heat in a deep saucepan. Add the onion, garlic and ginger and sauté for 5 minutes until the onion begins to soften and becomes translucent.
3. Add the masala and chillies and cook out for 2 minutes, stirring continuously. Add the rice, tomatoes, lemon juice and fresh coriander and fold into the onion mixture. Reduce the heat slightly and allow to cook for 5 minutes, stirring occasionally.
4. Add ¾ of the roasted cauliflower, fold into the rice mixture.
5. Spoon the rice onto a large serving dish or platter, top with the remaining cauliflower, sliced soft boiled eggs and sprinkle with finely sliced chives and Maldon salt.