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

A comforting, velvety mash blending steamed cauliflower and potato with the rich, mellow sweetness of roasted garlic. Enhanced with tangy nonfat Greek yogurt, creamy cannellini beans, and protein-packed edamame, this dish offers a harmonious balance of silky texture and robust flavor—perfect as a nourishing side or light main meal.

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NUTRITION

440kcal
Protein
34.7g
Fat
8.1g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower florets (approx 150g)

1 medium Potato (approx 150g)

2 cloves Roasted Garlic (approx 12g)

1/2 cup Nonfat Greek Yogurt (approx 140g)

1/2 cup Cannellini Beans (approx 130g)

1/3 cup Shelled Edamame (approx 50g)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the top off a head of garlic (or use individual cloves) and drizzle with a little olive oil, then wrap in foil and roast for about 30-35 minutes until soft and fragrant.

  • 2

    Meanwhile, cut the cauliflower into florets and peel and cube the potato. Place them in a steamer basket over boiling water and steam for approximately 12-15 minutes until tender.

  • 3

    Drain and transfer the steamed vegetables into a large bowl. Squeeze the roasted garlic cloves out of their skins and add them to the vegetables.

  • 4

    Add the nonfat Greek yogurt, drained cannellini beans, and shelled edamame. Season with salt and pepper.

  • 5

    Using an immersion blender or a potato masher, blend the mixture until smooth and creamy. For a chunkier texture, lightly mash the ingredients to retain some bite.

  • 6

    Drizzle the finished mash with a teaspoon of extra virgin olive oil and adjust seasoning as needed before serving.

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

A comforting, velvety mash blending steamed cauliflower and potato with the rich, mellow sweetness of roasted garlic. Enhanced with tangy nonfat Greek yogurt, creamy cannellini beans, and protein-packed edamame, this dish offers a harmonious balance of silky texture and robust flavor—perfect as a nourishing side or light main meal.

NUTRITION

440kcal
Protein
34.7g
Fat
8.1g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower florets (approx 150g)

1 medium Potato (approx 150g)

2 cloves Roasted Garlic (approx 12g)

1/2 cup Nonfat Greek Yogurt (approx 140g)

1/2 cup Cannellini Beans (approx 130g)

1/3 cup Shelled Edamame (approx 50g)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the top off a head of garlic (or use individual cloves) and drizzle with a little olive oil, then wrap in foil and roast for about 30-35 minutes until soft and fragrant.

  • 2

    Meanwhile, cut the cauliflower into florets and peel and cube the potato. Place them in a steamer basket over boiling water and steam for approximately 12-15 minutes until tender.

  • 3

    Drain and transfer the steamed vegetables into a large bowl. Squeeze the roasted garlic cloves out of their skins and add them to the vegetables.

  • 4

    Add the nonfat Greek yogurt, drained cannellini beans, and shelled edamame. Season with salt and pepper.

  • 5

    Using an immersion blender or a potato masher, blend the mixture until smooth and creamy. For a chunkier texture, lightly mash the ingredients to retain some bite.

  • 6

    Drizzle the finished mash with a teaspoon of extra virgin olive oil and adjust seasoning as needed before serving.