Creamy Cauliflower-Potato Mash with Roasted Garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower-Potato Mash with Roasted Garlic

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower-Potato Mash with Roasted Garlic

Savor a velvety blend of tender cauliflower and potato mashed to creamy perfection with roasted garlic, enriched by tangy nonfat Greek yogurt and hearty cannellini beans. This comforting dish offers a unique twist through its creamy texture and delicate roasted garlic aroma, perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

430kcal
Protein
34.3g
Fat
5.1g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower florets (107g)

1 medium Potato (150g)

1/2 cup Cannellini Beans (120g)

1 cup Nonfat Greek Yogurt (245g)

2 cloves Roasted Garlic (12g total)

1 teaspoon Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting garlic.

  • 2

    Place unpeeled garlic cloves on a piece of foil, drizzle with olive oil, wrap and roast for about 25-30 minutes until soft and fragrant.

  • 3

    While the garlic roasts, steam the cauliflower florets and diced potato until very tender, about 12-15 minutes.

  • 4

    Drain and transfer the steamed vegetables to a large bowl. Add the cannellini beans.

  • 5

    Squeeze the roasted garlic out of its skins and add to the vegetables.

  • 6

    Stir in the nonfat Greek yogurt, then season with salt and pepper. Mash or blend to your desired smoothness, retaining some texture if preferred.

  • 7

    Taste and adjust seasonings as needed. Serve warm.

Creamy Cauliflower-Potato Mash with Roasted Garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower-Potato Mash with Roasted Garlic

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower-Potato Mash with Roasted Garlic

Savor a velvety blend of tender cauliflower and potato mashed to creamy perfection with roasted garlic, enriched by tangy nonfat Greek yogurt and hearty cannellini beans. This comforting dish offers a unique twist through its creamy texture and delicate roasted garlic aroma, perfect for any meal of the day.

NUTRITION

430kcal
Protein
34.3g
Fat
5.1g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower florets (107g)

1 medium Potato (150g)

1/2 cup Cannellini Beans (120g)

1 cup Nonfat Greek Yogurt (245g)

2 cloves Roasted Garlic (12g total)

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting garlic.

  • 2

    Place unpeeled garlic cloves on a piece of foil, drizzle with olive oil, wrap and roast for about 25-30 minutes until soft and fragrant.

  • 3

    While the garlic roasts, steam the cauliflower florets and diced potato until very tender, about 12-15 minutes.

  • 4

    Drain and transfer the steamed vegetables to a large bowl. Add the cannellini beans.

  • 5

    Squeeze the roasted garlic out of its skins and add to the vegetables.

  • 6

    Stir in the nonfat Greek yogurt, then season with salt and pepper. Mash or blend to your desired smoothness, retaining some texture if preferred.

  • 7

    Taste and adjust seasonings as needed. Serve warm.