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, comforting mash that blends tender cauliflower and potato with the rich tang of nonfat Greek yogurt and roasted garlic. This dish offers a satisfying blend of creamy texture and aromatic roasted notes, making it an ideal option for a wholesome breakfast, lunch, or dinner.

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NUTRITION

394kcal
Protein
41.7g
Fat
5g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1 medium White Potato (150g)

1.5 cups Nonfat Greek Yogurt (360g)

3 Garlic Cloves

1 tsp Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the garlic cloves on a small piece of foil, drizzle with olive oil, and wrap them loosely. Roast in the oven for about 25-30 minutes until they are soft and caramelized.

  • 3

    Meanwhile, chop the cauliflower into florets and peel and dice the potato into even chunks.

  • 4

    In a pot, add the cauliflower and potato chunks with a splash of water. Bring to a boil, then lower the heat and simmer for 15-20 minutes until they are tender.

  • 5

    Drain the vegetables and transfer them to a large mixing bowl.

  • 6

    Squeeze the roasted garlic out of its skins and add to the vegetables.

  • 7

    Stir in the nonfat Greek yogurt and mash everything together until smooth and creamy. Season with salt and pepper to taste.

  • 8

    Serve warm as a hearty side or a light 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, comforting mash that blends tender cauliflower and potato with the rich tang of nonfat Greek yogurt and roasted garlic. This dish offers a satisfying blend of creamy texture and aromatic roasted notes, making it an ideal option for a wholesome breakfast, lunch, or dinner.

NUTRITION

394kcal
Protein
41.7g
Fat
5g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1 medium White Potato (150g)

1.5 cups Nonfat Greek Yogurt (360g)

3 Garlic Cloves

1 tsp Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the garlic cloves on a small piece of foil, drizzle with olive oil, and wrap them loosely. Roast in the oven for about 25-30 minutes until they are soft and caramelized.

  • 3

    Meanwhile, chop the cauliflower into florets and peel and dice the potato into even chunks.

  • 4

    In a pot, add the cauliflower and potato chunks with a splash of water. Bring to a boil, then lower the heat and simmer for 15-20 minutes until they are tender.

  • 5

    Drain the vegetables and transfer them to a large mixing bowl.

  • 6

    Squeeze the roasted garlic out of its skins and add to the vegetables.

  • 7

    Stir in the nonfat Greek yogurt and mash everything together until smooth and creamy. Season with salt and pepper to taste.

  • 8

    Serve warm as a hearty side or a light main dish.