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 mashed potato and cauliflower elevated by the rich, caramelized flavor of roasted garlic and a touch of tangy nonfat Greek yogurt. This dish is a satisfying, creamy comfort meal that pairs wonderfully with a variety of mains or stands beautifully on its own.

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NUTRITION

375kcal
Protein
36.4g
Fat
5.3g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

2 cups Cauliflower florets (200g)

3 cloves Garlic (9g)

1.25 cups Nonfat Greek Yogurt (305g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the top off a garlic head to expose the cloves, drizzle with a small amount of olive oil, wrap in foil, and roast for about 30-35 minutes until soft and caramelized.

  • 2

    While the garlic roasts, peel and cube the potato and cut the cauliflower into florets. Place them in a large pot with water and bring to a boil. Cook until both are tender, about 10-12 minutes.

  • 3

    Drain the vegetables and return them to the pot. Squeeze the roasted garlic cloves out of their skins once cool.

  • 4

    Mash the potato and cauliflower together with the roasted garlic. Stir in the nonfat Greek yogurt until the mash reaches a creamy consistency, adding the reserved olive oil for extra smoothness if desired.

  • 5

    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 velvety blend of mashed potato and cauliflower elevated by the rich, caramelized flavor of roasted garlic and a touch of tangy nonfat Greek yogurt. This dish is a satisfying, creamy comfort meal that pairs wonderfully with a variety of mains or stands beautifully on its own.

NUTRITION

375kcal
Protein
36.4g
Fat
5.3g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

2 cups Cauliflower florets (200g)

3 cloves Garlic (9g)

1.25 cups Nonfat Greek Yogurt (305g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the top off a garlic head to expose the cloves, drizzle with a small amount of olive oil, wrap in foil, and roast for about 30-35 minutes until soft and caramelized.

  • 2

    While the garlic roasts, peel and cube the potato and cut the cauliflower into florets. Place them in a large pot with water and bring to a boil. Cook until both are tender, about 10-12 minutes.

  • 3

    Drain the vegetables and return them to the pot. Squeeze the roasted garlic cloves out of their skins once cool.

  • 4

    Mash the potato and cauliflower together with the roasted garlic. Stir in the nonfat Greek yogurt until the mash reaches a creamy consistency, adding the reserved olive oil for extra smoothness if desired.

  • 5

    Season with salt and pepper to taste and serve warm.