YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower-Potato Mash with Roasted Garlic
Enjoy a velvety blend of cauliflower and potato mashed to creamy perfection with the aromatic punch of roasted garlic, enriched with protein-packed Greek yogurt and a splash of low-fat milk. This dish offers a comforting yet light experience, boasting a smooth texture and a rich, savory flavor profile perfect for breakfast, lunch, or dinner.
INGREDIENTS
150g Cauliflower
200g Potato
200g Plain Low-Fat Greek Yogurt
120ml Low-Fat Milk
2 cloves Roasted Garlic
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) for roasting the garlic if not pre-roasted.
Slice the top off a whole garlic bulb, drizzle with a small amount of olive oil, wrap in foil, and roast in the oven for 30-35 minutes until soft. Alternatively, use pre-roasted garlic if available.
While the garlic roasts, chop the cauliflower into florets and peel and cube the potato.
Place the cauliflower and potato in a large pot, cover with water, and bring to a boil. Cook until both are tender, about 15-20 minutes.
Drain the vegetables and return them to the pot. Add the Greek yogurt and low-fat milk.
Squeeze the roasted garlic cloves out of their skins and add them to the vegetables.
Drizzle in the olive oil and season with salt and pepper. Use a potato masher or immersion blender to blend until smooth and creamy.
Taste and adjust seasoning as needed, then serve warm.