Cauliflower Moussaka

Ingredients

1 head of cauliflower

300 g ground beef

2 onions

2 cloves of garlic

5 eggs

500 ml milk

Paprika

Parsley

Vegetable oil

50 g butter

Breadcrumbs

Preheat oven to 200°C. Finely chop the onion and sauté in vegetable oil.

Add the ground beef and fry with the onion, stirring, until finely chopped. Season with salt, pepper, paprika, garlic, and parsley. Cover and simmer over low heat for 20 minutes.

Meanwhile, separate the cauliflower into large heads and blanch in salted water for 5 minutes.

 Grease a baking dish with butter and sprinkle with breadcrumbs.

Cut the cooled blanched cauliflower heads into smaller pieces, place half of them in the bottom of the dish, spread the prepared stuffing over them, and then arrange the remaining cauliflower on top.

Mix the milk with the eggs, season with salt, pour into the dish, sprinkle with breadcrumbs, and scatter pieces of butter on top.

Place the dish in the oven on the middle rack for 40 minutes – the contents should bake and brown.

Remove the moussaka from the oven and let it cool slightly before slicing and serving – otherwise, it will fall apart.

Enjoy!