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

Indulge in a silky, comforting mash where tender cauliflower meets creamy potato, enriched with the aromatic depth of roasted garlic and a dollop of tangy Greek yogurt. Topped with perfectly grilled chicken breast, this dish balances hearty flavors with a nutritional boost—making it an ideal meal for breakfast, lunch, or dinner.

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NUTRITION

437kcal
Protein
50.4g
Fat
9.4g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

1 medium Russet Potato (150g)

3 cloves Garlic

1/2 cup Non-Fat Greek Yogurt (125g)

1 teaspoon Olive Oil

4 ounces Grilled Chicken Breast (113g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Drizzle the olive oil over the garlic cloves (in their skin or wrapped in foil) and roast them for about 25-30 minutes until soft and fragrant.

  • 2

    While the garlic roasts, steam the cauliflower florets and diced potato until both are fork-tender, about 15-20 minutes.

  • 3

    Squeeze the roasted garlic out of its skin and add it to a large bowl along with the steamed cauliflower and potato.

  • 4

    Add the non-fat Greek yogurt, then mash everything together until you achieve a creamy consistency. Season with salt and pepper to taste.

  • 5

    Slice the pre-grilled chicken breast into strips or cubes, and gently mix it into or serve it atop the mash.

  • 6

    Serve warm and enjoy this balanced, protein-packed meal suitable for any time of day.

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

Indulge in a silky, comforting mash where tender cauliflower meets creamy potato, enriched with the aromatic depth of roasted garlic and a dollop of tangy Greek yogurt. Topped with perfectly grilled chicken breast, this dish balances hearty flavors with a nutritional boost—making it an ideal meal for breakfast, lunch, or dinner.

NUTRITION

437kcal
Protein
50.4g
Fat
9.4g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

1 medium Russet Potato (150g)

3 cloves Garlic

1/2 cup Non-Fat Greek Yogurt (125g)

1 teaspoon Olive Oil

4 ounces Grilled Chicken Breast (113g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Drizzle the olive oil over the garlic cloves (in their skin or wrapped in foil) and roast them for about 25-30 minutes until soft and fragrant.

  • 2

    While the garlic roasts, steam the cauliflower florets and diced potato until both are fork-tender, about 15-20 minutes.

  • 3

    Squeeze the roasted garlic out of its skin and add it to a large bowl along with the steamed cauliflower and potato.

  • 4

    Add the non-fat Greek yogurt, then mash everything together until you achieve a creamy consistency. Season with salt and pepper to taste.

  • 5

    Slice the pre-grilled chicken breast into strips or cubes, and gently mix it into or serve it atop the mash.

  • 6

    Serve warm and enjoy this balanced, protein-packed meal suitable for any time of day.