Cauliflower Kedgeree


30 mins

Serves 4-6



½ cauliflower, grated
75g celery, finely chopped
75g red onion, finely chopped
75g red pepper, finely chopped
1 tsp turmeric
1 tsp Garam Masala
1 tsp fennel seeds
1 tsp Cornish Sea Salt Savoury Umami Salt
4 soft boiled eggs
1 tbsp chopped coriander
2 tbsp coconut or olive oil
Pickled cauliflower florets (optional)
250g smoked haddock (optional)



Heat the coconut or olive oil in a large frying pan or wok and add the spices.
Stir into a paste, then add the vegetables. Cook for 10-15 minutes, stirring occasionally. If including smoked haddock, break the cooked fish into the vegetables to warm through before serving.
Serve with torn coriander and soft boiled eggs on top (halved). Season with Savoury Umami Salt. If using, add pickled cauliflower florets.

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