now this sounds good, especially with lamb, Lee
"ImStillMags" > wrote in message
...
> I'm eating "primal" as much as possible. Last week I saw a short
> cut moussaka recipe in the New York Times where the author used mashed
> potatoes instead of the bechamel for the topping for moussaka. A
> light bulb went off in my head that I could use cauliflower puree.
> So I came up with this recipe.
>
> I made it over the weekend. OMG. This is really really good. It's
> low carb, high protein and so very flavorful. It's good hot but it's
> wonderful the next day as the flavors bloom.
> And it's yummy cold.
>
>
> Primal Moussaka
>
> 2 medium eggplant (about 2 pounds), cut into 3/4-inch cubes (I peeled
> the eggplant in strips leaving about half the peel but you can peel it
> or not to your taste).
> handful of salt
> 1/4 cup extra virgin olive oil
>
> Large head of cauliflower washed and broken into florettes
> 2/3 cup sour cream or Greek yogurt
> 1 T parsley flakes
> 2 large eggs
> 3/4 cup grated Parmesan
> 1/4 cup feta crumbles
> 4 tablespoons unsalted butter, at room temperature
> 1/4 teaspoon grated nutmeg
> 1 teaspoon dried parsley
>
> 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
> 1 teaspoon dried marjoram
> 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 oiled 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, cool down a bit, (don't want the eggs
> to scramble) and put cauliflower in a food processor with beaten eggs
> and sour cream (or greek yogurt), cheese, butter, 1/4 teaspoon salt,
> parsley and nutmeg. Pulse and run till pureed. Taste and adjust
> seasonings if needed.
>
> 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, marjoram 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
> eggplant.
>
> 4. Spoon into a 9-inch baking dish. Spread the cauliflower mixture
> over
> the lamb. Sprinkle some feta on the top. Bake until top is golden
> brown and slightly crusty, about 30 minutes. Cool 10 minutes before
> serving.
>
> Yield: 6 servings.