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, comforting mash that blends tender cauliflower and potato with the aromatic sweetness of roasted garlic. Enhanced with creamy nonfat Greek yogurt and a boost of protein-rich cannellini beans, this dish is a satisfying choice at any meal.

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NUTRITION

420kcal
Protein
34.7g
Fat
5.5g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Cauliflower (~107g)

1 medium Potato (~150g)

1/2 cup Cannellini Beans (~120g)

1 cup Nonfat Greek Yogurt (~245g)

1 head Garlic (roasted)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and fragrant.

  • 2

    Meanwhile, steam the chopped cauliflower and diced potato until tender, about 15-20 minutes.

  • 3

    In a food processor or using a potato masher, combine the steamed cauliflower, potato, and roasted garlic (squeeze out the softened garlic from its skin).

  • 4

    Add the nonfat Greek yogurt and cannellini beans to the mixture. Blend or mash until smooth and creamy. If desired, add a little salt and pepper, and a splash of water or broth to reach your preferred consistency.

  • 5

    Taste and adjust seasonings if needed, then serve warm.

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, comforting mash that blends tender cauliflower and potato with the aromatic sweetness of roasted garlic. Enhanced with creamy nonfat Greek yogurt and a boost of protein-rich cannellini beans, this dish is a satisfying choice at any meal.

NUTRITION

420kcal
Protein
34.7g
Fat
5.5g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Cauliflower (~107g)

1 medium Potato (~150g)

1/2 cup Cannellini Beans (~120g)

1 cup Nonfat Greek Yogurt (~245g)

1 head Garlic (roasted)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and fragrant.

  • 2

    Meanwhile, steam the chopped cauliflower and diced potato until tender, about 15-20 minutes.

  • 3

    In a food processor or using a potato masher, combine the steamed cauliflower, potato, and roasted garlic (squeeze out the softened garlic from its skin).

  • 4

    Add the nonfat Greek yogurt and cannellini beans to the mixture. Blend or mash until smooth and creamy. If desired, add a little salt and pepper, and a splash of water or broth to reach your preferred consistency.

  • 5

    Taste and adjust seasonings if needed, then serve warm.