Cauliflower Kedgeree (grain-free, dairy-free, paleo) | Fresh Planet Flavor

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. 

Cauliflower Kedgeree (grain-free, dairy-free, paleo) |

Cauliflower Kedgeree

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Yields 4

This cauliflower kedgeree is a modern adaption of a smoky, spicy, curried Indian dish that the British adopted during colonial times. Substituting cauliflower for rice keeps this dish veggie-heavy without skimping on flavor.


  • Kedgeree
  • 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
  • 1/2 tsp chili flakes
  • 1/2 tsp mustard seeds
  • 1/2 tsp salt
  • 3 tomatoes, chopped
  • 6 oz smoked haddock (or mackerel)
  • Garnish
  • 4 eggs (hard-boiled or soft-boiled)
  • Cilantro
  • Black pepper
  • Lemon juice


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from the heat, and add sliced eggs, chopped cilantro, cracked black pepper and a squeeze of lemon if desired.
  6. Serve warm or room temperature.


3.9 rating
7 reviews
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