YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower-Potato Mash with Roasted Garlic and Chicken Sausage
A comforting bowl of velvety mashed cauliflower and potato, elevated with the sweet, mellow flavor of roasted garlic and the savory kick of sliced chicken sausage. Finished with a creamy swirl of nonfat Greek yogurt and a hint of olive oil, this dish perfectly balances warmth and heartiness, making it a versatile option for breakfast, lunch, or dinner.
INGREDIENTS
200g Cauliflower
150g Potato (Yukon Gold)
3 cloves Roasted Garlic
1 cup Nonfat Greek Yogurt
50g Chicken Sausage
1 tsp Olive Oil
Salt and Pepper (to taste)
PREPARATION
Preheat your oven to 400°F. Slice the top off a head of garlic, drizzle with a little olive oil, wrap in foil, and roast for 30-35 minutes until soft and caramelized.
Meanwhile, chop the cauliflower into florets and peel and cube the potato. Boil them together in salted water until both are tender, about 15-20 minutes.
In a skillet over medium heat, slice the chicken sausage into rounds and lightly sauté until they start to crisp on the edges. Set aside.
Drain the vegetables and transfer them to a large bowl. Squeeze the roasted garlic from its skins into the mix.
Add the nonfat Greek yogurt and olive oil to the vegetables. Mash until smooth and creamy. Season with salt and pepper to taste.
Fold in the sautéed chicken sausage pieces gently, reserving a few pieces for garnish if desired.
Serve warm, and enjoy your balanced, protein-rich meal perfect for breakfast, lunch, or dinner.