YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower-Potato Mash with Roasted Garlic
A velvety, comforting mash that blends tender cauliflower and potato with the rich depth of roasted garlic, lifted by a creamy mix of low-fat cottage cheese and nonfat Greek yogurt. Finished with a drizzle of olive oil and seasoned to perfection, it’s a nutritious and satisfying dish for any meal.
INGREDIENTS
2 cups Cauliflower (raw, chopped) – 200g
1 medium Potato (raw, with skin) – 150g
1 head Roasted Garlic – 40g
0.5 cup Low-Fat Cottage Cheese – 113g
0.5 cup Nonfat Greek Yogurt – 120g
1 tsp Olive Oil – 5g
PREPARATION
Preheat your oven to 400°F (200°C). Slice the top off a head of garlic, drizzle with a little olive oil, wrap in foil, and roast for about 30-35 minutes until soft and caramelized.
Meanwhile, steam the cauliflower florets and the peeled, cubed potato until both are tender (about 15-20 minutes).
Transfer the steamed cauliflower and potatoes to a large bowl. Squeeze out the roasted garlic from its head and add it to the vegetables.
Add the low-fat cottage cheese and nonfat Greek yogurt to the bowl. Drizzle with the remaining olive oil.
Mash all the ingredients together using a potato masher or fork until you achieve a creamy, lump-free consistency. Season with salt and pepper to taste.
Serve warm as a comforting meal option for breakfast, lunch, or dinner.