Cauliflower rice kedgeree

1) Poach the haddock in a frying pan of simmering water, with the onions and lemon juice until cooked.
2) Set the haddock, and onions aside, leaving the water in the pan.
3) Whizz the cauliflower up in a blender.
4) To microwave cook; put the cauliflower into a bowl with a tablespoon of the fish water, the curry powder and a pinch of salt, stir well. Cook for 5 minutes on full heat or until cooked to your liking.
5) To steam; add the curry powder and a pinch of salt to the cauliflower and stir well.
6) Put the cauliflower into a sieve that will fit neatly into one of your saucepans.
7) Pour the fish water into the saucepan, put the sieve in and a lid on. Bring the water to a simmer and steam for about 10 minutes or until cooked to your liking.
8) Meanwhile hard boil the eggs. Peel and chop into chunks.
9) In a saucepan big enough to hold all of the ingredients put the cauliflower and the peas and stir well. Heat for a couple of minutes until the peas are hot through.
10) Add a little of the fish water if you feel it needs a bit more moisture.
11) Add the eggs, smoked haddock and onions to the cauliflower and peas, fold through carefully.
12) Make sure everything is hot and serve immediately with the coriander sprinkled over if using.