Cauliflower-Potato Mash with Roasted Garlic

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

Cauliflower-Potato Mash with Roasted Garlic

YOUR SOLIN GENERATED RECIPE

Cauliflower-Potato Mash with Roasted Garlic

A comforting and creamy mash that perfectly blends the earthy flavors of roasted garlic with the gentle sweetness of potato and the light, nutty profile of cauliflower. Finished with a tangy mix of nonfat Greek yogurt and low-fat cottage cheese, this dish is both satisfying and balanced, making it ideal for a healthy breakfast, lunch, or dinner.

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NUTRITION

393kcal
Protein
35.6g
Fat
7g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

1 small head Cauliflower (150g)

1 medium Potato (150g)

3 cloves Garlic (9g)

1/2 cup Nonfat Greek Yogurt (113g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 teaspoon Olive Oil (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Toss the garlic cloves in a little olive oil, wrap them in foil, and roast in the oven for about 20 minutes until soft and fragrant.

  • 3

    Cut the cauliflower into florets and peel the potato; then cut it into cubes.

  • 4

    Boil the cauliflower and potato in lightly salted water until tender, about 15 minutes.

  • 5

    Drain the vegetables and transfer them to a large bowl.

  • 6

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

  • 7

    Mash the cauliflower and potato together until smooth, leaving a few chunks for texture if desired.

  • 8

    Stir in the nonfat Greek yogurt and low-fat cottage cheese until well combined, adding a drizzle of olive oil if desired.

  • 9

    Season with salt and pepper to taste, and serve warm.

Cauliflower-Potato Mash with Roasted Garlic

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

Cauliflower-Potato Mash with Roasted Garlic

YOUR SOLIN GENERATED RECIPE

Cauliflower-Potato Mash with Roasted Garlic

A comforting and creamy mash that perfectly blends the earthy flavors of roasted garlic with the gentle sweetness of potato and the light, nutty profile of cauliflower. Finished with a tangy mix of nonfat Greek yogurt and low-fat cottage cheese, this dish is both satisfying and balanced, making it ideal for a healthy breakfast, lunch, or dinner.

NUTRITION

393kcal
Protein
35.6g
Fat
7g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

1 small head Cauliflower (150g)

1 medium Potato (150g)

3 cloves Garlic (9g)

1/2 cup Nonfat Greek Yogurt (113g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 teaspoon Olive Oil (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Toss the garlic cloves in a little olive oil, wrap them in foil, and roast in the oven for about 20 minutes until soft and fragrant.

  • 3

    Cut the cauliflower into florets and peel the potato; then cut it into cubes.

  • 4

    Boil the cauliflower and potato in lightly salted water until tender, about 15 minutes.

  • 5

    Drain the vegetables and transfer them to a large bowl.

  • 6

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

  • 7

    Mash the cauliflower and potato together until smooth, leaving a few chunks for texture if desired.

  • 8

    Stir in the nonfat Greek yogurt and low-fat cottage cheese until well combined, adding a drizzle of olive oil if desired.

  • 9

    Season with salt and pepper to taste, and serve warm.