Seasoned Fork random header image
Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Creamy Cauliflower with toasted cumin, ready for Thanksgiving gravy

November 13th, 2012 · 1 Comment · Allergies, City Cooking, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Greenport, Holiday, Kosher, Low-Calorie, Lunch, New York City, North Fork, Side Dishes, Thanksgiving, Vegetarian

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.

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


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.

  • Share/Bookmark
Share on Facebook

Tags: ······

1 response so far ↓

Leave a Comment