Mousaka with cauliflower and mushrooms

Cooking time: 1 hour;
Makes: 2 servings


  • 1 cauliflower
  • 2 tablespoons of finely chopped parsley
  • a handful of mushrooms
  • oil
  • a couple of slices of rusk
  • yellow cheese


  • 3-4 oz (100 g) of butter
  • 2-3 tablespoons of oil
  • 3-4 tablespoons of flour
  • mace, salt, black pepper, basil

Mousaka, the national dish of the Aegean peoples, is known all over the world as a delicious and imaginative suggestion for lunch under azure skies. The products involved in it may vary depending on your taste, which makes mousaka easy to like. The traditional version includes meat, but you can easily leave it out and substitute mushrooms for it.

Here is how to make it in a couple of easy steps: Tear the cauliflower into roses and boil it in salty water. When it is done, strain it and mix it with a spoon of oil and the parsley.

In a pan, stew the mushrooms, sliced into thin discs. Use the time to prepare the sauce. My secret: add some of the cauliflower bullion to this sauce to get an excellent result.

Time to order the rest of the products – smear a baking tray with butter, place the rusk slices tightly, pour some of the sauce on top, then some of the cauliflower roses, and last, the mushrooms. Grate some yellow cheese as a final touch. Pour the rest of the sauce on and then grate some more yellow cheese.

Bake the mousaka in a moderate oven. The dish is done, when the yellow cheese becomes golden in color. Serve in plates embellished with alfalfa or rocket (arugula) and halves of cherry tomatoes.

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