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 velvety, comforting mash featuring cauliflower and potato enriched with roasted garlic, cannellini beans, and a creamy, tangy touch of nonfat Greek yogurt. Finished with a drizzle of olive oil, this dish delivers satisfying creaminess and a balanced flavor that's perfect for any meal of the day.

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NUTRITION

430kcal
Protein
35.7g
Fat
6g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

1 medium Potato (150g)

1/2 cup Cannellini Beans (120g)

1 cup Nonfat Greek Yogurt (245g)

1 teaspoon Olive Oil (4.5g)

1 clove Roasted Garlic (3g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the top off a garlic bulb, drizzle lightly with olive oil, wrap in foil, and roast for about 30-35 minutes until soft.

  • 2

    While the garlic roasts, steam the cauliflower florets and cube the potato. Ensure both are tender by cooking them in a steamer or boiling them lightly for about 10-12 minutes.

  • 3

    Drain and add the steamed cauliflower, potato cubes and rinsed cannellini beans to a large bowl.

  • 4

    Squeeze the soft roasted garlic cloves into the bowl. Add nonfat Greek yogurt, and season with salt and pepper.

  • 5

    Mash the ingredients until smooth but still retaining a bit of texture. Adjust seasoning if needed.

  • 6

    Drizzle with olive oil before serving for an extra layer of richness. Enjoy 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

A velvety, comforting mash featuring cauliflower and potato enriched with roasted garlic, cannellini beans, and a creamy, tangy touch of nonfat Greek yogurt. Finished with a drizzle of olive oil, this dish delivers satisfying creaminess and a balanced flavor that's perfect for any meal of the day.

NUTRITION

430kcal
Protein
35.7g
Fat
6g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

1 medium Potato (150g)

1/2 cup Cannellini Beans (120g)

1 cup Nonfat Greek Yogurt (245g)

1 teaspoon Olive Oil (4.5g)

1 clove Roasted Garlic (3g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the top off a garlic bulb, drizzle lightly with olive oil, wrap in foil, and roast for about 30-35 minutes until soft.

  • 2

    While the garlic roasts, steam the cauliflower florets and cube the potato. Ensure both are tender by cooking them in a steamer or boiling them lightly for about 10-12 minutes.

  • 3

    Drain and add the steamed cauliflower, potato cubes and rinsed cannellini beans to a large bowl.

  • 4

    Squeeze the soft roasted garlic cloves into the bowl. Add nonfat Greek yogurt, and season with salt and pepper.

  • 5

    Mash the ingredients until smooth but still retaining a bit of texture. Adjust seasoning if needed.

  • 6

    Drizzle with olive oil before serving for an extra layer of richness. Enjoy warm!