On Fri, 4 Nov 2011 07:44:01 -0700 (PDT), ImStillMags
<[email protected]> wrote:
>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.
>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
>a large oiled baking sheet. Roast, turning occasionally, until golden
>about 40 minutes.
>Reduce oven temperature to 400 degrees.
>2. Bring 6 cups water, the cauliflower and 1 tablespoon salt to a boil
>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,
>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
>about 5 minutes. Stir the lamb back into the onions and add the
>parsley, marjoram and ground clove. Cook 2 minutes more. Stir in the
>teaspoon salt, and pepper. Cook until tomatoes are soft and the
>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
>the lamb. Sprinkle some feta on the top. Bake until top is golden
>brown and slightly crusty, about 30 minutes. Cool 10 minutes before
>Yield: 6 servings.
I wish you were here to fix it for me. It sounds like a lot of work
but it also sounds delicious and like something I would really like.
I've saved it and the idea. Thanks