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 blend of steamed cauliflower and potato, enriched with the creaminess of nonfat Greek yogurt and a savory hit of roasted garlic, crowned with a sprinkle of Parmesan cheese. Perfectly balanced and satisfyingly comforting, this dish delivers a delightful mix of textures and flavors for any meal of the day.

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NUTRITION

515kcal
Protein
33g
Fat
21.8g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower Florets

150g Potato (russet, raw)

20g Roasted Garlic (about 3 cloves)

150g Nonfat Greek Yogurt

25g Grated Parmesan Cheese

1 tbsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Place the garlic cloves (with a drizzle of olive oil and a pinch of salt) on a small piece of foil and wrap tightly. Roast in the oven for about 20 minutes until soft and caramelized.

  • 2

    Meanwhile, peel (if desired) and chop the potato into even chunks. Cut the cauliflower into florets.

  • 3

    Steam the potato and cauliflower until tender, about 10-12 minutes.

  • 4

    Drain the vegetables and transfer them to a large bowl. Add the nonfat Greek yogurt and olive oil.

  • 5

    Squeeze the roasted garlic out of its skins and add to the bowl. Mash the mixture until smooth, leaving a few small chunks for texture.

  • 6

    Fold in the grated Parmesan cheese and season with salt and pepper to taste.

  • 7

    Serve warm as a comforting side dish or a light main course.

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 blend of steamed cauliflower and potato, enriched with the creaminess of nonfat Greek yogurt and a savory hit of roasted garlic, crowned with a sprinkle of Parmesan cheese. Perfectly balanced and satisfyingly comforting, this dish delivers a delightful mix of textures and flavors for any meal of the day.

NUTRITION

515kcal
Protein
33g
Fat
21.8g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower Florets

150g Potato (russet, raw)

20g Roasted Garlic (about 3 cloves)

150g Nonfat Greek Yogurt

25g Grated Parmesan Cheese

1 tbsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Place the garlic cloves (with a drizzle of olive oil and a pinch of salt) on a small piece of foil and wrap tightly. Roast in the oven for about 20 minutes until soft and caramelized.

  • 2

    Meanwhile, peel (if desired) and chop the potato into even chunks. Cut the cauliflower into florets.

  • 3

    Steam the potato and cauliflower until tender, about 10-12 minutes.

  • 4

    Drain the vegetables and transfer them to a large bowl. Add the nonfat Greek yogurt and olive oil.

  • 5

    Squeeze the roasted garlic out of its skins and add to the bowl. Mash the mixture until smooth, leaving a few small chunks for texture.

  • 6

    Fold in the grated Parmesan cheese and season with salt and pepper to taste.

  • 7

    Serve warm as a comforting side dish or a light main course.