How to make
Chop the cauliflower into small pieces. Put them in a pot with boiling, salted water and boil them for 8-10 minutes. Remove the boiled vegetables.
Put them in a baking pan and pour a stream of olive oil over them. Mix them. Heat a cup of olive oil in a pan.
Finely chop a small onion. Fry it until it aquires a golden color. Add the diluted with a little water minced meat.
Season with 1 teaspoon of paprika and 2 tablespoons of tomato puree. Season with a pinch of black pepper and chopped parsley.
Cover the cookware and stew until the minced meat remains in fat. Pour the minced meat over the cauliflower. Stir everything gently.
Beat 3 eggs with 14 oz (400 g) of yogurt. Season with salt.
Pour the topping over the cauliflower. Bake the moussaka in a preheated oven at 390°F (200°C) until it aquires a golden brown color.
The keto moussaka with cauliflower and minced meat does not need to be baked for a long time, the products are pre-cooked.
Serve this autumn moussaka warm! Enjoy!
