Cauliflower moussaka

Cauliflower moussaka

Cauliflower moussaka

Directions

  1. Boil the cauliflower for 5 minutes. Let it cool. It should not become tender. It should still be hard to cut in slices.
  2. Roast the minced meat in oil until all fat and juice evaporates.
  3. Add onion, cinnamon, bay leaf, parsley and the fresh tomato and continue roasting until no liquid is left.
  4. Add salt and pepper, remove cinnamon stick and lay leaf and let it cool.
  5. Prepare the bechamel sauce by mixing corn flour with fresh butter and lukewarm milk like in the recipe.
  6. Remove from heat, add nutmeg and mix with egg yolks.
  7. To assemble the moussaka you need to butter a medium oval size heat proof pyrex, like the one in the picture.
  8. Cut the cauliflower in half. Each half will be used to create a layer. Cut the first half in thin slices and place the pieces in the surface of the pyrex. Salt them.
  9. Pour the minced meat on top and spread it all over the cauliflower layer.
  10. Repeat with the remaining cauliflower.
  11. Crumble thick pieces of feta cheese on top of the second cauliflower layer.
  12. Pour the bechamel sauce on top.
  13. Bake in preheated oven (180 C) for 30 – 40 minutes. If the top of the bechamel sauce becomes brown too quickly cover it with foil.
  14. Remove from the oven let the moussaka stand and cool for 30 minutes and serve.

Cauliflower moussaka
This recipe is much alike a recipe of a famous Greek chef, named Vasilis Kalidis, who owns a contemporary Greek Food restaurant, called Aneton.

Ingredients

  • 600 grams minced meat, preferably half lamb and half beef
  • 1 large cauliflower
  • 300 grams feta cheese, crumbled
  • 1 medium onion, diced
  • 1 parsley bunch, finely cut
  • 1 cinnamon stick
  • 1 bay leaf
  • 4 spoons of corn flower
  • 4 spoons of butter (3 for the sauce and 1 to butter the pan)
  • 1 lt lukewarm milk
  • Pinch of nutmeg
  • 2 egg yolks
  • Salt
  • Pepper

 

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