Turkish Cauliflower Musakka

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.