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Turkish Cauliflower Musakka

4 to 6 Servings

50 minutes

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Turkish musakka is a simpler, lighter dish than Greek moussaka, its better-known cousin. There’s no béchamel, no layering, no baking—the only cooking vessel needed for this version is a 12-inch skillet with a secure-fitting lid. Musakka is commonly made with eggplant, but our vegetable of choice here is cauliflower, which takes on a tender, silky texture when fully cooked. A pound of ground meat makes this dish rich and substantial. Either beef or lamb works, so use whichever you prefer. Serve the musakka with rice pilaf or warm flatbread.

4 to 6



Don’t discard the center stem of the cauliflower. Cut it into ½-inch pieces as you would the florets.

50 minutes



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Dolores M.
January 4, 2023
Turkish Cauliflower Mousakka
Delicious and easy recipe. I substituted a Jalapeño and a sweet pepper because banana peppers were not available during winter. Likewise used a 14.8 ounce can of diced tomatoes instead of fresh. Because I generally don’t eat beef, I used a half pound of ground lamb and a half pound of ground turkey which was a delicious combination with less fat.
Susan G.
June 2, 2022
Quick and easy
I made this in the Instant Pot and because I didn't want to go out and buy fresh tomatoes, I used home-canned whole tomatoes. I had every thing else on the ingredient list. It was delicious.
Paul W.
June 7, 2022
Recipe works well
Followed the recipe using lamb and dill and liked the end result. We did add about a tbs of harissa at the end as well as drizzled the dish with pomegranate molasses. Served with Jasmine rice. We’ll likely make it again in the future.
Robin S.
May 26, 2022
My new favorite
This receipe was very easy to make and extremely flavorful. In looked interesting and even better tasting than it looks.