YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower-Potato Mash with Roasted Garlic
A silky, comforting mash blending steamed cauliflower and potato with the aromatic depth of roasted garlic. Enhanced with nonfat Greek yogurt and hearty cannellini beans, this dish delivers creamy texture and balanced flavor—perfectly suited for a wholesome breakfast, lunch, or dinner.
INGREDIENTS
200g Cauliflower
150g Potato
3 cloves Roasted Garlic
200g Nonfat Greek Yogurt
150g Cannellini Beans
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Wrap the garlic bulbs or individual cloves (with skin on) in foil and roast for 25-30 minutes until soft and caramelized.
Meanwhile, cut the cauliflower into florets and peel and dice the potato into uniform pieces.
Place the potato and cauliflower in a pot, cover with water, add a pinch of salt, and bring to a boil. Simmer until both are tender, about 12-15 minutes.
Drain the vegetables. Squeeze the roasted garlic out of its skin and add to the cooked vegetables.
Add the nonfat Greek yogurt, cannellini beans, and olive oil to the pot. Season with salt and pepper.
Mash the mixture with a potato masher or blend lightly for a smoother consistency, ensuring the beans are well incorporated.
Taste and adjust seasonings as needed. Serve warm.