Cauliflower Moussaka Recipe
Delicious and hearty way to have cauliflower.
Servings 6 servings
Calories 118kcal
Ingredients
Cooking the cauliflower
- 1 cauliflower medium
- ½ lemon's juice
- ½ salt
Cooking the meat
- 400 grams ground meat medium fat, beef and/or lamb
- 1 onion large
- 1 red pepper
- 2 garlic cloves
- 1 tomato
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon cumin
Instructions
- Start separating the cauliflower into small bite-sized florets. Then boil or steam the florets with lemony and salty water. Do not cook too much, save some of the crunchiness of the cauliflower as they will be baked too.
- Meanwhile, chop an onion and 2 garlic cloves. Sauté the onions first with olive oil.
- When the onions start caramelizing add the ground meat. Spice the meat with salt, black pepper, red pepper flakes and cumin. Cook until the meat first leaves off and then absorbs back its own water.
- Then add a tablespoon of tomato paste and mix until fragrant.
- Then add a chopped carrot, a tomato and a cubed pepper. If the tomato is not watery enough add some warm water to cover the bottom of the pot and cook for 10 minutes, lid covered.
- Pour the cauliflower on to a baking dish. Add on top the meat mixture.
- Cook for 20 minutes at 190° Celsius (375° F) until slightly browned on the top.
- Add grated mozzarella cheese or Turkish kasar on top if desired in the last 5 minutes.
- Garnish with chopped parsley and serve while still warm.
Notes
You can save the cauliflower stems for preparing another dish.
You can choose to use lamb, beef or a mixture of these for the meat. Consider adding a bay leaf if using lamb.
Cheese is optional if adding sprinkle on top of the moussaka in the last 5 minutes of baking.