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, savory mash with tender cauliflower and potato, elevated with the sweet, mellow depth of roasted garlic. This dish features a creamy texture thanks to nonfat Greek yogurt and a hint of olive oil, while a sprinkle of nutritional yeast adds a nutty, umami finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

423kcal
Protein
31.8g
Fat
15.2g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1 small Potato (150g)

2 cloves Roasted Garlic

1 tbsp Extra Virgin Olive Oil

1/4 cup Unsweetened Almond Milk (60g)

1 cup Nonfat Greek Yogurt (245g)

1 tbsp Nutritional Yeast (5g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Wrap the garlic cloves in foil with a drizzle of olive oil and roast for about 20-25 minutes until soft and caramelized.

  • 2

    Steam the cauliflower florets and diced potato until tender, about 12-15 minutes.

  • 3

    Place the steamed vegetables in a large bowl. Once the roasted garlic is cool enough, squeeze the cloves out and add them to the vegetables.

  • 4

    Add the unsweetened almond milk, nonfat Greek yogurt, and nutritional yeast to the bowl. Drizzle with any remaining olive oil and mash until you reach a smooth, creamy consistency. For a chunkier texture, lightly mash, retaining some texture.

  • 5

    Season with salt and pepper to taste. Serve warm as a comforting side or a satisfying 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, savory mash with tender cauliflower and potato, elevated with the sweet, mellow depth of roasted garlic. This dish features a creamy texture thanks to nonfat Greek yogurt and a hint of olive oil, while a sprinkle of nutritional yeast adds a nutty, umami finish.

NUTRITION

423kcal
Protein
31.8g
Fat
15.2g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1 small Potato (150g)

2 cloves Roasted Garlic

1 tbsp Extra Virgin Olive Oil

1/4 cup Unsweetened Almond Milk (60g)

1 cup Nonfat Greek Yogurt (245g)

1 tbsp Nutritional Yeast (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Wrap the garlic cloves in foil with a drizzle of olive oil and roast for about 20-25 minutes until soft and caramelized.

  • 2

    Steam the cauliflower florets and diced potato until tender, about 12-15 minutes.

  • 3

    Place the steamed vegetables in a large bowl. Once the roasted garlic is cool enough, squeeze the cloves out and add them to the vegetables.

  • 4

    Add the unsweetened almond milk, nonfat Greek yogurt, and nutritional yeast to the bowl. Drizzle with any remaining olive oil and mash until you reach a smooth, creamy consistency. For a chunkier texture, lightly mash, retaining some texture.

  • 5

    Season with salt and pepper to taste. Serve warm as a comforting side or a satisfying main dish.