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 this comforting, creamy mash that blends tender cauliflower and potatoes with the deep, sweet essence of roasted garlic. Enhanced with a protein boost from nonfat Greek yogurt and edamame, and finished with a drizzle of olive oil, this dish offers a luscious texture and balanced flavor, perfect for breakfast, lunch, or dinner.

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NUTRITION

431kcal
Protein
34.3g
Fat
8.7g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower

150g Potato

200g Nonfat Greek Yogurt

75g Cooked Edamame

1 head Roasted Garlic

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the top off a head of garlic, drizzle with a tiny bit of olive oil, wrap in foil, and roast for about 30-35 minutes until soft and caramelized.

  • 2

    While the garlic is roasting, steam or boil the cauliflower florets and diced potato until both are tender, about 15-20 minutes.

  • 3

    Drain the vegetables and transfer them to a large bowl. Squeeze in the roasted garlic cloves once cooled, discarding any tough skins.

  • 4

    Add the nonfat Greek yogurt and the cooked edamame. Drizzle with a teaspoon of olive oil.

  • 5

    Mash or blend the mixture to your preferred consistency, leaving a few chunks for texture. Season with salt and pepper to taste.

  • 6

    Serve warm. This creamy mash makes a versatile side or a hearty base for your meal.

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 this comforting, creamy mash that blends tender cauliflower and potatoes with the deep, sweet essence of roasted garlic. Enhanced with a protein boost from nonfat Greek yogurt and edamame, and finished with a drizzle of olive oil, this dish offers a luscious texture and balanced flavor, perfect for breakfast, lunch, or dinner.

NUTRITION

431kcal
Protein
34.3g
Fat
8.7g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower

150g Potato

200g Nonfat Greek Yogurt

75g Cooked Edamame

1 head Roasted Garlic

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the top off a head of garlic, drizzle with a tiny bit of olive oil, wrap in foil, and roast for about 30-35 minutes until soft and caramelized.

  • 2

    While the garlic is roasting, steam or boil the cauliflower florets and diced potato until both are tender, about 15-20 minutes.

  • 3

    Drain the vegetables and transfer them to a large bowl. Squeeze in the roasted garlic cloves once cooled, discarding any tough skins.

  • 4

    Add the nonfat Greek yogurt and the cooked edamame. Drizzle with a teaspoon of olive oil.

  • 5

    Mash or blend the mixture to your preferred consistency, leaving a few chunks for texture. Season with salt and pepper to taste.

  • 6

    Serve warm. This creamy mash makes a versatile side or a hearty base for your meal.