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, comforting mash that blends tender cauliflower and potato with the nutty richness of roasted garlic, brightened by a touch of creamy Greek yogurt and wholesome cannellini beans. This dish is a satisfying medley of textures and flavors that’s perfect for a nutritious meal any time of day.

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NUTRITION

542kcal
Protein
34g
Fat
6.2g
Carbs
92g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower Florets

1 medium Potato (approx 150g)

1 cup Cannellini Beans, cooked

1/2 cup Nonfat Greek Yogurt

6 Garlic Cloves

1 tsp Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the garlic cloves (with skins on) on a piece of foil, drizzle with olive oil, and season lightly with salt. Wrap the foil and roast in the oven for about 25-30 minutes until soft and fragrant.

  • 3

    Meanwhile, chop the cauliflower into florets and cut the potato into evenly sized cubes. Boil both in a pot of salted water until tender, about 15 minutes.

  • 4

    Drain the cauliflower and potatoes, then transfer them to a large bowl.

  • 5

    Squeeze the roasted garlic out of its skins into the bowl. Add the cannellini beans and nonfat Greek yogurt.

  • 6

    Mash the ingredients together using a potato masher or blend lightly for a smoother texture. Adjust seasoning with salt and black pepper.

  • 7

    Serve warm as a comforting and protein-packed side or main dish.

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, comforting mash that blends tender cauliflower and potato with the nutty richness of roasted garlic, brightened by a touch of creamy Greek yogurt and wholesome cannellini beans. This dish is a satisfying medley of textures and flavors that’s perfect for a nutritious meal any time of day.

NUTRITION

542kcal
Protein
34g
Fat
6.2g
Carbs
92g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower Florets

1 medium Potato (approx 150g)

1 cup Cannellini Beans, cooked

1/2 cup Nonfat Greek Yogurt

6 Garlic Cloves

1 tsp Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the garlic cloves (with skins on) on a piece of foil, drizzle with olive oil, and season lightly with salt. Wrap the foil and roast in the oven for about 25-30 minutes until soft and fragrant.

  • 3

    Meanwhile, chop the cauliflower into florets and cut the potato into evenly sized cubes. Boil both in a pot of salted water until tender, about 15 minutes.

  • 4

    Drain the cauliflower and potatoes, then transfer them to a large bowl.

  • 5

    Squeeze the roasted garlic out of its skins into the bowl. Add the cannellini beans and nonfat Greek yogurt.

  • 6

    Mash the ingredients together using a potato masher or blend lightly for a smoother texture. Adjust seasoning with salt and black pepper.

  • 7

    Serve warm as a comforting and protein-packed side or main dish.