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

Enjoy a velvety mash blending the mild flavors of cauliflower and potato with the rich, roasted aroma of garlic. This creamy dish is lifted by dollops of nonfat Greek yogurt and low-fat cottage cheese, delivering a balanced, satisfying meal perfect for any time of day that boasts a delightful creaminess without excess calories.

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NUTRITION

400kcal
Protein
40.5g
Fat
2.3g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Cauliflower (200g)

1 medium Potato (150g)

1 head Roasted Garlic (37g)

0.75 cup Nonfat Greek Yogurt (170g)

0.5 cup Low-Fat Cottage Cheese (113g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the top off a head of garlic, drizzle lightly with a bit of water, and wrap in foil. Roast in the oven for 30-35 minutes until soft and caramelized.

  • 2

    Meanwhile, peel and chop the potato into cubes. Cut the cauliflower into florets.

  • 3

    Steam or boil the potato cubes and cauliflower florets until tender, about 10-12 minutes.

  • 4

    Drain the vegetables and transfer them to a large mixing bowl. Squeeze out the roasted garlic cloves from the head and add them to the bowl.

  • 5

    Add the nonfat Greek yogurt and low-fat cottage cheese to the vegetables. Mash everything together until smooth and creamy. Season with salt and pepper to taste.

  • 6

    Serve warm as a satisfying side or main dish, perfect for breakfast, lunch, or dinner.

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

Enjoy a velvety mash blending the mild flavors of cauliflower and potato with the rich, roasted aroma of garlic. This creamy dish is lifted by dollops of nonfat Greek yogurt and low-fat cottage cheese, delivering a balanced, satisfying meal perfect for any time of day that boasts a delightful creaminess without excess calories.

NUTRITION

400kcal
Protein
40.5g
Fat
2.3g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Cauliflower (200g)

1 medium Potato (150g)

1 head Roasted Garlic (37g)

0.75 cup Nonfat Greek Yogurt (170g)

0.5 cup Low-Fat Cottage Cheese (113g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the top off a head of garlic, drizzle lightly with a bit of water, and wrap in foil. Roast in the oven for 30-35 minutes until soft and caramelized.

  • 2

    Meanwhile, peel and chop the potato into cubes. Cut the cauliflower into florets.

  • 3

    Steam or boil the potato cubes and cauliflower florets until tender, about 10-12 minutes.

  • 4

    Drain the vegetables and transfer them to a large mixing bowl. Squeeze out the roasted garlic cloves from the head and add them to the bowl.

  • 5

    Add the nonfat Greek yogurt and low-fat cottage cheese to the vegetables. Mash everything together until smooth and creamy. Season with salt and pepper to taste.

  • 6

    Serve warm as a satisfying side or main dish, perfect for breakfast, lunch, or dinner.