Cauliflower-Potato Mash with Roasted Garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cauliflower-Potato Mash with Roasted Garlic

YOUR SOLIN GENERATED RECIPE

Cauliflower-Potato Mash with Roasted Garlic

Enjoy a comforting bowl of cauliflower and potato mash elevated with the sweet, mellow flavor of roasted garlic and creamy nonfat Greek yogurt. Enhanced with hearty chickpeas, this dish provides satisfying protein and fiber, making it a versatile option for any meal from breakfast to dinner.

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NUTRITION

432kcal
Protein
28.6g
Fat
7.2g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower florets (~107g)

1 medium Potato (~150g)

3 cloves Roasted Garlic (~9g)

0.75 cup Nonfat Greek Yogurt (~170g)

0.5 cup Chickpeas, canned, drained (~82g)

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the garlic cloves with olive oil, wrap them in foil, and roast in the oven for about 25-30 minutes until soft and caramelized.

  • 2

    While the garlic roasts, peel and cube the potato and chop the cauliflower into florets. Boil them together in lightly salted water until tender, about 15 minutes.

  • 3

    Drain the vegetables and place them in a large bowl. Squeeze the roasted garlic out of its skin and add it to the vegetables.

  • 4

    Mash the potato and cauliflower mixture until smooth with a few chunks for texture. Stir in the nonfat Greek yogurt until fully incorporated, creating a creamy consistency.

  • 5

    Gently fold in the drained chickpeas, reserving a few to garnish if desired. Season with salt and pepper to taste.

  • 6

    Serve warm. This dish pairs well with a side salad or as a hearty base for additional toppings.

Cauliflower-Potato Mash with Roasted Garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cauliflower-Potato Mash with Roasted Garlic

YOUR SOLIN GENERATED RECIPE

Cauliflower-Potato Mash with Roasted Garlic

Enjoy a comforting bowl of cauliflower and potato mash elevated with the sweet, mellow flavor of roasted garlic and creamy nonfat Greek yogurt. Enhanced with hearty chickpeas, this dish provides satisfying protein and fiber, making it a versatile option for any meal from breakfast to dinner.

NUTRITION

432kcal
Protein
28.6g
Fat
7.2g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower florets (~107g)

1 medium Potato (~150g)

3 cloves Roasted Garlic (~9g)

0.75 cup Nonfat Greek Yogurt (~170g)

0.5 cup Chickpeas, canned, drained (~82g)

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the garlic cloves with olive oil, wrap them in foil, and roast in the oven for about 25-30 minutes until soft and caramelized.

  • 2

    While the garlic roasts, peel and cube the potato and chop the cauliflower into florets. Boil them together in lightly salted water until tender, about 15 minutes.

  • 3

    Drain the vegetables and place them in a large bowl. Squeeze the roasted garlic out of its skin and add it to the vegetables.

  • 4

    Mash the potato and cauliflower mixture until smooth with a few chunks for texture. Stir in the nonfat Greek yogurt until fully incorporated, creating a creamy consistency.

  • 5

    Gently fold in the drained chickpeas, reserving a few to garnish if desired. Season with salt and pepper to taste.

  • 6

    Serve warm. This dish pairs well with a side salad or as a hearty base for additional toppings.