Cauliflower Mousakka

· 1 medium cauliflower
· 5 tablespoons margarine
· 3 large onions
· 200 gr. ground meat
· 4 glasses water or meat broth
· 2 teaspoons salt

For blanching:
· 16 glasses water
· 1 lemon (juice)
· 3 tablespoons salt

Put the margarine and chopped onions into a pan, and sauté until the color of the onions changes. Add the ground meat and continue to sauté until the meat simmers, while occasionally stirring. Add water or meat broth and salt, cover and cook over low heat. Place water, lemon juice and salt into another pan and bring to the boil, then add the cauliflower after having removed its leaves and stalk, boil for 5-6 minutes. After draining, divide into flowerets and add to the ground meat. Cook for about 40-50 minutes until the cauliflower becomes tender and serve.

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