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 comforting bowl of creamy cauliflower and potato mash enriched with protein-packed cannellini beans and tangy nonfat Greek yogurt. Roasted garlic infuses the dish with a rich, mellow flavor while a drizzle of olive oil adds a silky finish, making it a wholesome option for any meal of the day.

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NUTRITION

518kcal
Protein
36.1g
Fat
6.2g
Carbs
88g

SERVINGS

1 serving

INGREDIENTS

3 cups chopped cauliflower (~300g)

1 medium potato (~150g)

1 cup cooked cannellini beans (~240g)

1/2 cup nonfat Greek yogurt (~110g)

1 tsp olive oil (5g)

3 cloves roasted garlic

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F to roast the garlic. Place the unpeeled garlic cloves on a piece of foil, drizzle with a tiny amount of olive oil, wrap them up, and roast for about 25-30 minutes until soft and fragrant.

  • 2

    Meanwhile, steam the chopped cauliflower and the diced potato until both are tender, about 15-20 minutes.

  • 3

    Drain the cannellini beans and set aside.

  • 4

    In a large bowl, combine the steamed cauliflower and potato with the roasted garlic (squeeze the softened cloves out of their skins), cannellini beans, and nonfat Greek yogurt.

  • 5

    Use a potato masher or immersion blender to blend everything into a creamy mash. Add a bit of the steaming water if you need to adjust the consistency.

  • 6

    Stir in the olive oil, and season with salt and pepper to taste.

  • 7

    Serve warm and enjoy this delicious, comforting meal any time of the day.

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 comforting bowl of creamy cauliflower and potato mash enriched with protein-packed cannellini beans and tangy nonfat Greek yogurt. Roasted garlic infuses the dish with a rich, mellow flavor while a drizzle of olive oil adds a silky finish, making it a wholesome option for any meal of the day.

NUTRITION

518kcal
Protein
36.1g
Fat
6.2g
Carbs
88g

SERVINGS

1 serving

INGREDIENTS

3 cups chopped cauliflower (~300g)

1 medium potato (~150g)

1 cup cooked cannellini beans (~240g)

1/2 cup nonfat Greek yogurt (~110g)

1 tsp olive oil (5g)

3 cloves roasted garlic

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F to roast the garlic. Place the unpeeled garlic cloves on a piece of foil, drizzle with a tiny amount of olive oil, wrap them up, and roast for about 25-30 minutes until soft and fragrant.

  • 2

    Meanwhile, steam the chopped cauliflower and the diced potato until both are tender, about 15-20 minutes.

  • 3

    Drain the cannellini beans and set aside.

  • 4

    In a large bowl, combine the steamed cauliflower and potato with the roasted garlic (squeeze the softened cloves out of their skins), cannellini beans, and nonfat Greek yogurt.

  • 5

    Use a potato masher or immersion blender to blend everything into a creamy mash. Add a bit of the steaming water if you need to adjust the consistency.

  • 6

    Stir in the olive oil, and season with salt and pepper to taste.

  • 7

    Serve warm and enjoy this delicious, comforting meal any time of the day.