Moussaka Made with Cauliflower Bechamel

3 russet potatoes   slice ¼″ thick place on oiled baking sheet; brush with olive oil;
sprinkle with salt and pepper		 bake 15 minutes at 450°   layer in a very large pan (maybe a rectangular roasting pan):
all potatoes,
½ eggplant,
all the meat,
½ eggplant,
all the bechamel		 Bake at 350°F, uncovered, for about 45 minutes
2 medium-large eggplants slice ¼–½″ thick sprinkle with salt sweat 30 minutes, rinse, dry place on oiled baking sheet; brush with olive oil;
sprinkle with salt and pepper		 bake 15 minutes at 450°
1 head of cauliflower (about 6 c chopped) chop steam 15–20 minutes blend, adjust spices to taste blend
⅔ c chicken broth  
¼ c full fat coconut milk  
1 T ghee (or butter)
½ t ground nutmeg
⅝ t salt
½ t black pepper
1 egg  
1–2 T olive oil fry 1–2 minutes fry 10 minutes, until meat is no longer pink adjust seasoning
1 c chopped yellow onion
1 T minced garlic
1 T chopped fresh parsley
1 lb ground beef  
2 c canned diced tomatoes (including juice)
1 T dried oregano
½ t ground cinnamon
½ t allspice
1 t salt
½ t black pepper
  1. Slice eggplant ¼–½″ thick, as evenly as possible
  2. Lay eggplant slices in a colander and sprinkle generously with salt. Let sit for about 30 minutes
  3. Slice potatoes about ¼″ thick
  4. Lay the potatoes on an oiled baking sheet in a single layer
  5. Brush lightly with olive oil, then sprinkle with salt and pepper
  6. Bake for about 15 minutes, until cooked. Set aside.
  7. Rinse the eggplant under cool water. Pat dry with a towel.
  8. Layer the eggplant on an oiled baking sheet, then brush them with olive oil and sprinkle with salt and pepper
  9. Bake for about 15 minutes, until soft and lightly golden
  10. Chop the cauliflower and steam in the chicken broth until cooked through, 15–20 minutes
  11. Blend cauliflower (and any remaining broth from the pot), coconut milk, nutmeg, ghee, salt, and pepper until smooth. Taste and adjust seasonings
  12. Blend in egg. Set aside.
  13. Fry onion, parsley, and garlic over medium-high heat for 1–2 minutes
  14. Add all meat, tomatoes, and remaining seasonings.
  15. Cook for about 10 minutes, stirring every so often, until meat is no longer pink
  16. Taste and adjust flavors as desired
  17. Grease a large (bigger than 9″×13″—maybe a rectangular roaster) pan
  18. Layer all the potatoes along the bottom, spreading out as much as possible, but don't worry if you have to overlap
  19. Top with half the eggplant slices
  20. Top with the meat mixture
  21. Top with the remaining eggplant slices
  22. Pour the bechamel over the top
  23. Bake at 350°F, uncovered, for about 45 minutes, until the top is golden

    Lightly adapted from Honey, Ghee, & Me