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

Savor the luxurious creaminess of this mash, where tender cauliflower and hearty potato meet the rich, slightly sweet roasted garlic. Combined with a burst of protein from Greek yogurt and chickpeas, this dish offers a velvety texture and a comforting, aromatic finish—perfect for a satisfying meal any time of day.

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NUTRITION

447kcal
Protein
32.5g
Fat
6.7g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower florets (~200g)

1 medium Potato (~150g)

¾ cup Nonfat Greek Yogurt (~190g)

½ cup Chickpeas (~125g)

1 tsp Olive Oil (~5g)

3 cloves Roasted Garlic (~9g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the garlic cloves with olive oil, wrap them in foil, and roast for about 25-30 minutes until they are soft and lightly caramelized.

  • 2

    While the garlic roasts, steam the cauliflower florets and diced potato until both are fork-tender, about 12-15 minutes.

  • 3

    Once cooked, transfer the cauliflower and potato to a large bowl. Squeeze the roasted garlic cloves out of their skins and add them to the bowl.

  • 4

    Add the nonfat Greek yogurt and chickpeas. Season with salt and pepper.

  • 5

    Using a food processor or an immersion blender, blend the mixture until smooth and creamy. For a chunkier texture, gently mash with a potato masher instead.

  • 6

    Taste and adjust seasonings as needed, then serve warm.

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

Savor the luxurious creaminess of this mash, where tender cauliflower and hearty potato meet the rich, slightly sweet roasted garlic. Combined with a burst of protein from Greek yogurt and chickpeas, this dish offers a velvety texture and a comforting, aromatic finish—perfect for a satisfying meal any time of day.

NUTRITION

447kcal
Protein
32.5g
Fat
6.7g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower florets (~200g)

1 medium Potato (~150g)

¾ cup Nonfat Greek Yogurt (~190g)

½ cup Chickpeas (~125g)

1 tsp Olive Oil (~5g)

3 cloves Roasted Garlic (~9g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the garlic cloves with olive oil, wrap them in foil, and roast for about 25-30 minutes until they are soft and lightly caramelized.

  • 2

    While the garlic roasts, steam the cauliflower florets and diced potato until both are fork-tender, about 12-15 minutes.

  • 3

    Once cooked, transfer the cauliflower and potato to a large bowl. Squeeze the roasted garlic cloves out of their skins and add them to the bowl.

  • 4

    Add the nonfat Greek yogurt and chickpeas. Season with salt and pepper.

  • 5

    Using a food processor or an immersion blender, blend the mixture until smooth and creamy. For a chunkier texture, gently mash with a potato masher instead.

  • 6

    Taste and adjust seasonings as needed, then serve warm.