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This twist on kedgeree swaps the usual rice for cauliflower couscous and red and white quinoa. Combined with the traditional smoked haddock and boiled eggs, this makes for a lighter brunch dish that is just as delicious as the original. See method
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Tip: To make your own cauli couscous, blitz 200g cauliflower florets in a food processor until it resembles couscous.
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