A light low-carb breakfast option that is full of wonderful curry flavours and packed full of healthy nourishing protein from the added eggs and smoked fish. The perfect healthy start to your day!
Cauliflower is undergoing a revolution at the moment and I’m so glad because it’s one of my favourite vegetables and think that it deserves some love. It’s great to use in recipes as a low-carb version of your favourite foods, like pizza bases. One of my favourite and I think easiest ways to use it is as rice. It’s quick and simple to make and only requires that you own a cheese grater.
- 1 head of cauliflower , grated
- 1 tbsp grated ginger
- 1 tsp garam masala
- ½ tsp ground coriander
- ½ tsp chilli flakes
- 1 tsp garlic powder
- ½ tsp mustard seeds
- 1 tsp turmeric
- splash of water
- handful of coriander
- 4 hard boiled eggs
- 2 smoked mackerel fillets
- 2 tbsp coconut oil to fry (can use preferred alternative)
Heat the oil in a large pan and add in the grated cauliflower. Cook for 5 minutes.
Stir through all of the spices and ginger until the cauliflower is well coated and turns yellow. Cook out the spices for another 5 minutes.
Flake through the smoked mackerel fillets and serve with the hard boiled eggs and fresh coriander to garnish.
Season to taste.
Serves 2 people,
9 SmartPoints per serving.
The natural nutty flavour of cauliflower works so well with curry spices in this dish. I tend to add cauliflower to my curries anyway because the florets soak up all of those delicious flavours and it works just as well grated like this. This recipe is designed to be made ahead, so you don’t even have to contemplate making breakfast when you’re in a rush as part of the series of recipes that I’ve created for the campaign.
Even though this recipe is low-carb, it doesn’t mean that it’s going to leave you feeling hungry an hour later. The extra nutritional protein boost from the boiled eggs and smoked fish really make this a filling breakfast. Of course, if smoked mackerel isn’t your thing you can swap it for something else, or if you’re vegetarian leave it out altogether.
Do you have a favourite way to use cauliflower? Have you ever tried a kedgeree before?
*Recipe commissioned by , but all opinions are my own.