Author Notes
This is a really tasty, filling, very low carb twist on an old English classic, which can be served hot or cold and can be twisted in a couple of ways.
This recipe can be expanded up to serve as many as you like but it's a brilliant recipe for one and makes an amazing lunch box treat. If I'm taking it to work, I use canned fish and carry it separately and mix it as I am about to eat. It keeps everything fresher. —Clare Cooney
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Ingredients
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150 grams
raw cauliflower
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14 grams
butter
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1 tablespoon
toasted sesame oil
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1 teaspoon
Garam masala or any curry powder you like
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2
spring onions / scallions
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20 grams
flaked almonds
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10 grams
seeds - hemp hearts are nice or nigella seeds. Optional but adds flavour.
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1
hard boiled egg.
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1
fillet of smoked haddock, a smoked mackerel fillet or small tin of mackerel in olive oil - add a little smoked paprika if you want to make it taste smokey.
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1 pinch
salt
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1 sprig
cilantro / coriander or parsley
Directions
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First, put your egg(s) on to boil. I cook for around 7 minutes to get a slightly creamy, not to hard boiled result but do yours as you like.
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If using smoked haddock, poach it for a few minutes in a little milk until it is flaking nicely. (I'd keep the milk and add it to a soup on another occasion - or give it your dog or cat, they'll love you for it).
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Next, make your cauli cous-cous. You'll need a food processor. Add your florets to the bowl (don't overfill it, do it in batches if need be) and pulse until you have fine small pieces the size of cous-cous.
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Melt your butter gently in a pan and add the spice to it.
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Tip in the cauliflower, season with the salt and stir to mix
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Cook over a low to medium heat for a few minutes. If it seems a little dry, add a small amount of water and keep stirring until it had all been absorbed.
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If serving the dish cold, put to one side and allow to cool.
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In a separate pan, toast your almonds and seeds on a low heat for jus along enough to give them a touch of colour. Add to the cauliflower.
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Chop your egg, scallions and herbs.
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Drizzle the sesame oil over and lightly turn the mixture to combine everything.
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Flake the fish of your choice over the top and mix the top gently.
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