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

A comforting, creamy mash that delivers a delightful balance of roasted garlic and velvety vegetables, enriched with a touch of tangy Greek yogurt. This dish offers a satisfying blend of textures and flavors, making it versatile for breakfast, lunch, or dinner.

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NUTRITION

378kcal
Protein
33.1g
Fat
6.3g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower

1 medium Russet Potato (150g)

1 cup Nonfat Greek Yogurt (245g)

3 cloves Roasted Garlic

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wrap the unpeeled garlic head in foil with a drizzle of olive oil and roast for 30-35 minutes until soft and caramelized.

  • 2

    While the garlic roasts, steam cauliflower florets and diced potato until tender, about 15-20 minutes.

  • 3

    Squeeze the roasted garlic out of its skins into a bowl.

  • 4

    Add the steamed cauliflower and potato to the bowl with roasted garlic. Mash together until smooth using a potato masher or immersion blender.

  • 5

    Stir in the nonfat Greek yogurt and unsweetened almond milk to achieve a creamy consistency.

  • 6

    Season the mash with salt and pepper to taste. Drizzle with a teaspoon of olive oil and mix well.

  • 7

    Serve warm and enjoy this velvety, nutritious dish for any meal 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

A comforting, creamy mash that delivers a delightful balance of roasted garlic and velvety vegetables, enriched with a touch of tangy Greek yogurt. This dish offers a satisfying blend of textures and flavors, making it versatile for breakfast, lunch, or dinner.

NUTRITION

378kcal
Protein
33.1g
Fat
6.3g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower

1 medium Russet Potato (150g)

1 cup Nonfat Greek Yogurt (245g)

3 cloves Roasted Garlic

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Wrap the unpeeled garlic head in foil with a drizzle of olive oil and roast for 30-35 minutes until soft and caramelized.

  • 2

    While the garlic roasts, steam cauliflower florets and diced potato until tender, about 15-20 minutes.

  • 3

    Squeeze the roasted garlic out of its skins into a bowl.

  • 4

    Add the steamed cauliflower and potato to the bowl with roasted garlic. Mash together until smooth using a potato masher or immersion blender.

  • 5

    Stir in the nonfat Greek yogurt and unsweetened almond milk to achieve a creamy consistency.

  • 6

    Season the mash with salt and pepper to taste. Drizzle with a teaspoon of olive oil and mix well.

  • 7

    Serve warm and enjoy this velvety, nutritious dish for any meal of the day.