“Rice is not paleo, but not to worry – instead you can enjoy cauliflower rice, which is a healthy, tasty alternative”.

PREPARATION TIME: 5 mins
COOKING TIME: 15 mins
SERVES: 2

INGREDIENTS:

  • 4 eggs
  • 190g cauliflower rice
  • 1 white fish e.g. sea bass
  • 1 tsbp coconut oil
  • 1 spring onion
  • 1 tbsp butter
  • 1 garlic clove, crushed
  • 8g fresh ginger, crushed
  • 1 tbsp curry powder
  • 6 asparagus
  • fresh coriander

 

METHOD:

  1. For cauliflower rice, either buy ready made or get a chop a whole cauliflower into small florets including the stem, into a food processor and blitz them until you have a rice like consistency.
  2. Cook fish in a frying pan with butter – 4 minutes each side. When cooked remove from pan and place in a bowl – break apart into flakes with a fork.
  3. Boil eggs and remove shells under cold water and quarter when cooked.
  4. Boil asparagus and cut into 1 inch pieces when cooked.
  5. On a medium heat place into a frying pan, add the coconut oil and melt, then add the chopped spring onion, garlic and ginger and cook for 2 mins.
  6. Add the cauliflower rice into the pan, sprinkle the curry powder over it and mix. Add in 100ml of boiling water.
  7. Cook the mixture until all the water is absorbed – stir frequently.
  8. Add in the cooked fish, asparagus and eggs – then serve with fresh coriander sprinkled over it.

 

Cauliflower Rice Kedgeree
 
Prep time
Cook time
Total time
 
“Rice is not paleo, but not to worry – instead you can enjoy cauliflower rice, which is a healthy, tasty alternative”.
Author:
Cuisine: paleo
Serves: 2
Ingredients
  • 4 eggs
  • 190g cauliflower rice
  • 1 white fish e.g. sea bass
  • 1 tsbp coconut oil
  • 1 spring onion
  • 1 tbsp butter
  • 1 garlic clove, crushed
  • 8g fresh ginger, crushed
  • 1 tbsp curry powder
  • 6 asparagus
  • fresh coriander
Instructions
  1. For cauliflower rice, either buy ready made or get a chop a whole cauliflower into small florets including the stem, into a food processor and blitz them until you have a rice like consistency.
  2. Cook fish in a frying pan with butter – 4 minutes each side. When cooked remove from pan and place in a bowl – break apart into flakes with a fork.
  3. Boil eggs and remove shells under cold water and quarter when cooked.
  4. Boil asparagus and cut into 1 inch pieces when cooked.
  5. On a medium heat place into a frying pan, add the coconut oil and melt, then add the chopped spring onion, garlic and ginger and cook for 2 mins.
  6. Add the cauliflower rice into the pan, sprinkle the curry powder over it and mix. Add in 100ml of boiling water.
  7. Cook the mixture until all the water is absorbed – stir frequently.
  8. Add in the cooked fish, asparagus and eggs – then serve with fresh coriander sprinkled over it.

 

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