Moussaka With Cauliflower “Béchamel” Sauce

Moussaka With Cauliflower “Béchamel” Sauce

I’m so pleased to have recently teamed up with the my favourite meat suppliers Farmer’s Choice to create recipes using their incredible meat sourced directly from free-range farms in the area.  Initially I really battled with the concept of ordering my meat online my concerns were around not being able to pick the best cut of meat with the perfect amount of fat etc, so whilst I was able to pick my own cut of meat it meant that I was forfeiting the quality of meat, but after my first order I was sold!!

Farmer’s Choice have partnered with some of the best British free range farms in the UK to supply a range of high quality meat taken from animals raised in natural and comfortable conditions. All of these farms adhere to free range farming regulations and practices and are well known and respected for their excellent standard of farming.  They are not only butchers but also fishmongers, greengrocers and a huge range of deli products including farm milk, butter and eggs.  I have a monthly debit order set to £100 which allows me to choose anything up to that value, they then deliver it free of charge a few day later.  My freezer is always loaded with gorgeous rose veal mince, bacon (the best ever as it has rind on and goes all crispy when grilled – YUM), buffalo steaks and fantastic gluten free sausages. 

As far as price is concerned, it has actually worked out about the same as purchasing organic meat from my local supermarket, but in terms of quality and taste this meat outstrips anything that I have ever bought from a supermarket.  Every cut of meat that I prepare from Farmer’s Choice has been met with a huge round of applause from my guys, there really is something to having well sourced meat not just nutritionally but also taste wise.

So, this recipe is made with a number of their different products, rose veal mince from Hampshire, tomato passata from the Isle of Wight and beautiful fresh cauliflower and aubergines.  The rose veal stole the show, it totally makes this dish as it requires so little flavouring and between the tasty passata and veal there really is little that can go wrong regarding the flavour.  The creamy finicky béchamel sauce has been replaced with a delicious smooth cauliflower and coconut cream sauce which is just so incredibly easy to make and really ramps the nutritional and fiber content of the dish making it the prefect meal in a bowl for the family.



This post is sponsored by Farmer’s Choice






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Moussaka With Cauliflower “Béchamel” Sauce
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Yield: 6

Moussaka With Cauliflower “Béchamel” Sauce


  • 500g minced rose veal
  • 2 aubergines
  • 1 med white onion-chopped
  • 1-2 tbsp harissa paste (to preference)
  • 1 garlic clove-crushed
  • pinch of salt
  • Coconut oil/olive oil or butter for frying
  • 1 cup tomato passata
  • 800g cauliflower florets
  • 160ml tinned coconut cream (I buy mine from Waitrose)
  • Herbal salt
  • 80g shaved parmesan / nutritional yeast (for a dairy free option)


  1. Preheat the oven to 180ºC
  2. Slice the biggest aubergine into discs approx 1cm wide
  3. Slice the second aubergine into discs about 2mm wide (really thin)
  4. Soak the aubergines in two separate bowls of salted water.
  5. Remove and pat dry with paper towel
  6. On the stove heat a large cast iron/oven proof pan with 1 Tbsp oil over a high heat.
  7. Fry the thicker sliced aubergine in batches so they are all are able to lie flat and have even heat - adding more oil if needed (ONLY cook the thick ones!)
  8. Once browned on both sides, remove the aubergines and leave to stand on a plate.
  9. Add more oil and fry the onions.
  10. Once cooked add the garlic, stir well, then add the veal.
  11. Lightly brown the veal, then add the salt, passata and harissa paste.
  12. Cook on a high heat for 10min then turn stove down to a low to medium heat.
    To Make the Cauliflower "Béchamel" Sauce
  1. In a medium sized pot, add 1/2 a pot boiling water, pinch of salt and the cauliflower florets.
  2. Boil until very soft.
  3. Strain and blend with the coconut cream and herbal salt (to taste) until very smooth
    To Assemble
  1. In the cast iron pan or an oven proof pan/dish layer the veal, thick sliced fried aubergine and top with the cauliflower sauce. (one layer of each is perfect).
  2. Sprinkle half of the parmesan over the cauliflower sauce.
  3. In a circular pattern, top with the thin raw aubergine slices.
  4. Sprinkle over the remaining parmesan cheese.
  5. Bake for 30min.
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About Donna

17 thoughts on “Moussaka With Cauliflower “Béchamel” Sauce

    1. Thanks Jean, way easier to use cauliflower than trying to make a fiddly creamy one with thickening agents xxD

  1. This looks incredible (as always) and very tasty too. Thanks for details on the meat ordering too, that sounds like a great value for money option together with higher quality, better tasting products – nice one!

  2. I made this last night for a friend who is ill, and so my family had it too. It was more delicious than I expected. Thanks Don!

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