Many of my restaurant customers are on low-carb diets and as we make our way into Thanksgiving, this become challenging. Since I view mashes potatoes at Thanksgiving merely conductor of gravy, substituting cauliflower for potatoes is a great calorie and carb saver if you need to sacrifice one carb source. Because according to my husband, you cannot have Thanksgiving without an abundance of stuffing or gravy, I happily sacrifice the potatoes. The hint of cumin absorbs the smell of cauilflower without overpowering the flavor.

Ingredients:
Fresh farm stand Cauliflower – a medium head makes about a pound of florets
One tablespoon of butter
One tablespoon of EVOO with a pinch of cumin seeds (toasted in the oil)
One to two tablespoons of whole milk Greek yogurt
salt and pepper to taste

Preparation:

Rough chop the cauliflower and steam it until very tender. I usually prefer my cauliflower firm but for this dish, it must be softer or it won’t blend.

Once tender, place the cauliflower in a bowl while it’s still hot and add the butter, olive oil with cumin seeds and the yogurt. Start with a hand masher, then use a stick blender to blend until smooth or you can put it all in a regular blender or food processor. And if you don’t like mashed cauliflower, it is delicious just roasted in the oven with a layer of Greek Yogurt, a sprinkle of cumin seeds and kosher salt plus a drizzle of EVOO. Bake for 40 minutes or until fork tender. You can make either of these dishes a day or two in advance.