Turkish Cauliflower Moussaka recipe

Turkish Moussaka is made without the traditional eggplant—instead, sliced heads of cauliflower act as the base in this hearty casserole.

Ingredients:

1 small head cauliflower, leaves removed
2 tablespoons olive oil
1 pound ground beef
1 onion, sliced
1 red bell pepper, seeded, sliced
1 carrot, sliced
3 cloves garlic, sliced
3 green onions, sliced
1 (28-ounce) can diced tomatoes, in juice
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons fresh lemon juice

Directions:

1) Preheat oven to 400°F. Lightly grease an 8-by-8-inch baking dish.

2) Cut cauliflower head in half. Slice each half into ¼-inch thick slices. Set aside.

3) Heat oil in a large skillet over medium. Add beef and cook until browned, stirring occasionally, about 5 minutes. Remove from skillet and set aside.

4) Add onion, bell pepper, and carrot to skillet; cook until softened, stirring occasionally, about 5 minutes. Add garlic and green onions; cook until fragrant, about 2 minutes. Add reserved beef, tomatoes, salt, and pepper to skillet. Bring to a boil over high heat; reduce to a simmer and cook, covered, 15 minutes.

5) Layer one third of the cauliflower along the bottom of the prepared baking dish. Top with one third of the beef sauce. Repeat with remaining cauliflower and sauce until all are used. Bake until bubbly, about 30 minutes. Add lemon juice and serve.

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