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Moussaka With Cauliflower “Bechamel”

August 3, 2014 By Jo Anderson 4 Comments

Moussaka with Healthy Cauliflower Bechamel Sauce ~ The Luminous Kitchen. Gluten Free

 

This went down like a treat in our house. I love béchamel sauce, but who wants the unnecessary white flour needed to make it? I came across this recipe for Creamy Cauliflower Sauce from Pinch of Yum and it is ridiculously yummy and a great way to sneak more veggies onto kid’s plates.

By adding the carrots to the mince I was able to almost double the amount of the beef layer and once again sneaking those veggies in.

You might have left over cauliflower béchamel, depending on how much you choose to use, but it freezes really well so just pop any left overs in a container in the freezer.

Moussaka With Cauliflower "Bechamel"
 
Print
Prep time
20 mins
Cook time
1 hour 30 mins
Total time
1 hour 50 mins
 
Serves: 4
Ingredients
  • I onion, diced
  • 3 cloves garlic, finely diced
  • olive oil
  • 500g grass fed beef mince
  • 3 organic carrots, grated
  • 2 cans diced organic tomatoes
  • 1.5 large eggplant, sliced into 5mm discs
  • Cauliflower “bechamel”:
  • 1 head cauliflower
  • 1/ 2 cup vegetable stock
  • ½ cup milk
  • 3 cloves garlic, minced
  • salt and pepper to season
  • 150g parmesan, grated
Instructions
  1. Saute the onion until tender, then add the garlic and saute for another minute.
  2. Add the beef mince and brown all over.
  3. Add the diced tomatoes and the carrots and cook on a medium to low heat for an hour adding water as you go so that the sauce doesn't dry out.
  4. Meanwhile brush the sliced eggplant on each side with olive oil and bake in the oven on a lined baking sheet for 10 minutes at 190C or until they are soft and starting to brown, then remove from the oven and set aside.
  5. To make the cauliflower “bechamel” sauce cut the cauliflower into small florets then cook them in boiling water until tender. Add the cooked cauliflower to a blender with ½ cup of vegetable stock and milk ( you may need to do this in batches). Blend until smooth.
  6. Lightly saute 3 garlic cloves in 25g butter then add the blended sauce and heat through.
  7. In a lasagne dish, layer the ingredients beginning with the beef mince on the bottom, then topping with half the parmesan, then spread out the eggplant and pour over cauliflower bechamel( you might have left over cauliflower sauce which you can freeze to use again). Top it off with the remaining parmesan and bake in the oven at 180C for 30 minutes or until the parmesan has melted and browned.
3.2.1311

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Filed Under: Dinner, Food, Meat Tagged With: cauliflower becahmel, creamy cauliflower sauce, moussaka

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Comments

  1. Tegan says

    August 8, 2014 at 11:50 am

    Ooh yes please. Love the idea of cauli bechamel you clever cookie x

    Reply
    • Jo Anderson says

      August 31, 2014 at 4:16 am

      I wish I could take credit for it Tegan, but the recipe is inspired by Pinch of Yum’s cauli sauce. It is such an awesome sub for béchamel though.

      Reply
  2. Jenny says

    May 21, 2015 at 11:38 am

    The cauliflower bechamel is delicious, it tastes like mashed potatoes but healthy. Thanks for the wonderful recipe!

    Reply

Trackbacks

  1. Eggplant Parma with Cauliflower "Cheese" says:
    December 8, 2014 at 12:49 am

    […] goodness of extra veggies without even knowing it. I’ve used it in a few recipes like this Moussaka and a Vegetable lasagna thats still making it’s way into a […]

    Reply

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Welcome

Hi I'm Jo, former yacht chef, now I style and take pretty pictures of food. Originally from Cape Town, South Africa, I now live in Australia with my husband, Corey and our baby girl. Next to them my favorite things include my camera and cheese. We like real, uncomplicated food and letting nature be our muse.
 

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