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 that marries the subtle sweetness of roasted garlic with the creaminess of cauliflower and potato, elevated by a tangy kick of Greek yogurt and a hint of olive oil. This dish is a comforting blend of textures and flavors, perfect as a satisfying main or a hearty side for breakfast, lunch, or dinner.

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NUTRITION

492kcal
Protein
33.7g
Fat
15.8g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower

200g Potato

250g Nonfat Greek Yogurt

1 tbsp Olive Oil

100ml Unsweetened Almond Milk

1 clove Roasted Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wrap the garlic clove in aluminum foil and roast for about 20-25 minutes until soft and aromatic.

  • 2

    Meanwhile, chop the cauliflower and potato into evenly sized pieces. Steam or boil until tender, about 15-20 minutes.

  • 3

    Drain the vegetables and transfer them to a large bowl. Squeeze in the softened roasted garlic, ensuring you remove any skins.

  • 4

    Add the nonfat Greek yogurt, olive oil, and almond milk to the bowl. Use a potato masher or immersion blender to blend until you achieve a creamy, smooth consistency.

  • 5

    Season with salt and pepper to taste, and give it a final stir.

  • 6

    Serve warm as a hearty side dish or a comforting main meal.

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 that marries the subtle sweetness of roasted garlic with the creaminess of cauliflower and potato, elevated by a tangy kick of Greek yogurt and a hint of olive oil. This dish is a comforting blend of textures and flavors, perfect as a satisfying main or a hearty side for breakfast, lunch, or dinner.

NUTRITION

492kcal
Protein
33.7g
Fat
15.8g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower

200g Potato

250g Nonfat Greek Yogurt

1 tbsp Olive Oil

100ml Unsweetened Almond Milk

1 clove Roasted Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Wrap the garlic clove in aluminum foil and roast for about 20-25 minutes until soft and aromatic.

  • 2

    Meanwhile, chop the cauliflower and potato into evenly sized pieces. Steam or boil until tender, about 15-20 minutes.

  • 3

    Drain the vegetables and transfer them to a large bowl. Squeeze in the softened roasted garlic, ensuring you remove any skins.

  • 4

    Add the nonfat Greek yogurt, olive oil, and almond milk to the bowl. Use a potato masher or immersion blender to blend until you achieve a creamy, smooth consistency.

  • 5

    Season with salt and pepper to taste, and give it a final stir.

  • 6

    Serve warm as a hearty side dish or a comforting main meal.