I read the New York Times and this week they have a shortcut moussaka recipe in the Dining section. I read it and thought, pfft this can be made a primal recipe with no sweat.
So I came up with one
Time: 2 hours
2 medium eggplant (about 2 pounds), cut into 3/4-inch cubes
1 tablespoon plus 2 teaspoons kosher salt
1/4 cup extra virgin olive oil
Large head of cauliflower washed and broken into florettes
2/3 cup sour cream
1 T parsley flakes
2 large eggs
3/4 cup grated kefalotiri or Parmesan cheese
4 tablespoons unsalted butter, at room temperature
1/4 teaspoon grated nutmeg
1 pound ground lamb (or beef)
1 very large onion, finely chopped
2 cinnamon sticks
2 garlic cloves, finely chopped
1/4 teaspoon ground clove
1/3 cup fresh parsley chopped
2 medium tomatoes, cored and chopped or a can of crushed tomatoes
1/2 teaspoon pepper
1. In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink
for 15 minutes.
2. Heat oven to 450 degrees Toss the eggplant with the oil and spread on
a large baking sheet. Roast, turning occasionally, until golden and tender,
about 40 minutes. Reduce oven temperature to 400 degrees.
2. Bring 6 cups water, the cauliflower and 1 tablespoon salt to a boil in a
large pot over high heat. Lower heat and simmer until cauliflower is
tender, about 20 minutes; drain and put cauliflower in a food processor
with beaten eggs and sour cream, 1/2 cup cheese, butter, 1/4 teaspoon
salt and nutmeg. Pulse till pureed. Taste and adjust seasonings if
3. In a very large skillet over medium-high heat, brown the lamb, breaking
it up with a fork as it cooks. Season with 1/4 teaspoon salt. Add the
onions and cinnamon sticks to the skillet. Cook until the onions are soft,
about 5 minutes. Stir the lamb back into the onions and add the garlic,
parsley and ground clove. Cook 2 minutes more. Stir in the tomatoes, 1/2
teaspoon salt, and pepper. Cook until tomatoes are soft and the mixture
is thick, about 10 minutes. Remove the cinnamon sticks and stir in the
4. Spoon into a 9-inch baking dish. Spread the cauliflower mixture over
the lamb. Sprinkle the remaining 1/4 cup cheese. Bake until top is golden
brown and slightly crusty, about 30 minutes. Cool 10 minutes before
Yield: 6 servings.
ok so I made this on Sunday and pretty much doubled the recipe and made a BIG casserole.
Originally Posted by Sitara
I used feta and parmesan in the cauliflower puree, and I let the cauliflower cool just a bit before
mixing in the eggs since I didn't want scrambled eggs. I used feta and parmesan in the cauliflower.
This is really really delicious, I saw that Mark featured a primal moussaka where he used Greek yogurt as the topping. If you are trying to do less dairy the cauliflower is a perfect substitute and it's not quite as "tangy" as the yogurt. You can use greek yogurt in place of the sour cream in the cauliflower puree.
I also added a teaspoon of dried marjoram to the lamb mixtue.
I topped the casserole with feta chesse sprinkled over the top of the cauliflower.
I must say this is as good a moussaka as you will find in a restaurant......if I did make it!!!
I went shopping today and I have everything to make this recipe. Maybe tonight or tomorrow. I let you know how it goes.
Yes please do. I'm really excited about this. I've become such a fan of cauliflower puree, it can be used for so many things..... to substitute for mashed potatoes on shepherds pie, just a great substitute for potatoes, period.
I do a moussaka very like this, but one cinnamon stick which I grind to a powder and add in, and also with a teaspoon or two of oregano. I stopped pre-cooking the eggplant; it cooks perfectly well in the "stew" and I can't honestly taste any difference. It just saves me time!
The topping I make is usually sour cream, cheese, and a couple of eggs beaten in . I shall try it with the cauli though - sounds a good alternative (and more nutrients).
Originally Posted by Tneah
Okay, I made it finally! It is really yummy. I love it. I've always wanted to make Moussaka. I have nothing to compare to as I've never had this before, but even my hubby said was really good. Then I told him it had lamb in it. He hates lamb, but loved this. He also said he would not have known the cauliflower was cauliflower if he had not seen me steaming it.
I could easily eat the stew part and just add steamed cauliflower and be totally satisfied.
I took picture, so I'll post tomorrow as I have a busy day ahead of me.
I used a orange/yellowish cauiflower. The color of it looks just like mac and cheese.
These pictures got a bit dark.
I am impressed. Looks fabulous ! I'm so glad it turned out well for you.
You can use the cauliflower part to top shepherds pie too !!