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

Instructions

• Boil the cauliflower for 5 minutes. Let it cool. It should not become tender. It should still be hard to cut in slices.
• Roast the minced meat in oil until all fat and juice evaporates.
• Add onion, cinnamon, bay leaf, parsley and the fresh tomato and continue roasting until no liquid is left.
• Add salt and pepper, remove cinnamon stick and lay leaf and let it cool.
• Prepare the bechamel sauce by mixing corn flour with fresh butter and lukewarm milk like in the recipe.
• Remove from heat, add nutmeg and mix with egg yolks.
• To assemble the moussaka you need to butter a medium oval size heat proof pyrex, like the one in the picture.
• 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.
• Pour the minced meat on top and spread it all over the cauliflower layer.
• Repeat with the remaining cauliflower.
• Crumble thick pieces of feta cheese on top of the second cauliflower layer.
• Pour the bechamel sauce on top.
• 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.
• Remove from the oven let the moussaka stand and cool for 30 minutes and serve.