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 comforting bowl of creamy mashed cauliflower and potato elevated with roasted garlic, enriched with a dollop of nonfat Greek yogurt and a boost of protein from white beans. This dish delivers a satisfying balance of texture and flavor, ideal for any meal time.

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NUTRITION

425kcal
Protein
32.5g
Fat
5g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

1 cup cauliflower (107g)

1 medium potato (150g)

1 cup nonfat Greek yogurt (240g)

1/2 cup cannellini beans (120g)

1 tsp olive oil (4.5g)

2 cloves roasted garlic (6g)

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the garlic.

  • 2

    Slice the top off a head of garlic (or individual cloves) and drizzle with a small amount of olive oil. Wrap in foil and roast in the oven for about 25-30 minutes until soft and caramelized.

  • 3

    Meanwhile, chop the cauliflower into florets and peel and cube the potato.

  • 4

    Steam the cauliflower and potato cubes until both are very tender, about 15-20 minutes.

  • 5

    In a large bowl, add the steamed cauliflower and potato along with the cannellini beans.

  • 6

    Squeeze the roasted garlic cloves out of their skins and add to the bowl.

  • 7

    Stir in the nonfat Greek yogurt and blend everything together with a potato masher until you reach a smooth, creamy consistency.

  • 8

    Drizzle the remaining olive oil over the mash, season with salt and pepper to taste, and 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 comforting bowl of creamy mashed cauliflower and potato elevated with roasted garlic, enriched with a dollop of nonfat Greek yogurt and a boost of protein from white beans. This dish delivers a satisfying balance of texture and flavor, ideal for any meal time.

NUTRITION

425kcal
Protein
32.5g
Fat
5g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

1 cup cauliflower (107g)

1 medium potato (150g)

1 cup nonfat Greek yogurt (240g)

1/2 cup cannellini beans (120g)

1 tsp olive oil (4.5g)

2 cloves roasted garlic (6g)

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the garlic.

  • 2

    Slice the top off a head of garlic (or individual cloves) and drizzle with a small amount of olive oil. Wrap in foil and roast in the oven for about 25-30 minutes until soft and caramelized.

  • 3

    Meanwhile, chop the cauliflower into florets and peel and cube the potato.

  • 4

    Steam the cauliflower and potato cubes until both are very tender, about 15-20 minutes.

  • 5

    In a large bowl, add the steamed cauliflower and potato along with the cannellini beans.

  • 6

    Squeeze the roasted garlic cloves out of their skins and add to the bowl.

  • 7

    Stir in the nonfat Greek yogurt and blend everything together with a potato masher until you reach a smooth, creamy consistency.

  • 8

    Drizzle the remaining olive oil over the mash, season with salt and pepper to taste, and serve warm.