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

A velvety, comforting mash that melds the mild sweetness of cauliflower and potatoes with the rich, roasted aroma of garlic. Creamed to perfection with nonfat Greek yogurt and a hint of olive oil, this dish delivers a clean, creamy texture balanced with a satisfying protein punch and a delicate nutty finish from hemp seeds.

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NUTRITION

343kcal
Protein
31.5g
Fat
9.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower

100g Potato

1 cup Nonfat Greek Yogurt (245g)

1 tbsp Hemp Seeds

1 tsp Olive Oil

1 clove Roasted Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the garlic.

  • 2

    Place a whole garlic head (or individual cloves) on a piece of foil, drizzle with a small amount of olive oil, wrap it, and roast in the oven for about 25-30 minutes until soft and caramelized.

  • 3

    Meanwhile, chop the cauliflower and potato into evenly sized pieces and add them to a pot of boiling salted water. Cook until they are fork-tender, about 15-20 minutes.

  • 4

    Drain the vegetables and transfer them to a large bowl. Squeeze the roasted garlic out of its skin and add it to the mix.

  • 5

    Stir in the nonfat Greek yogurt and olive oil, then mash the vegetables until smooth. For a creamier texture, you can use an immersion blender.

  • 6

    Gently fold in the hemp seeds, and season with salt and pepper to taste.

  • 7

    Serve warm, enjoying the blend of creamy textures and the aromatic roasted garlic flavor.

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

A velvety, comforting mash that melds the mild sweetness of cauliflower and potatoes with the rich, roasted aroma of garlic. Creamed to perfection with nonfat Greek yogurt and a hint of olive oil, this dish delivers a clean, creamy texture balanced with a satisfying protein punch and a delicate nutty finish from hemp seeds.

NUTRITION

343kcal
Protein
31.5g
Fat
9.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower

100g Potato

1 cup Nonfat Greek Yogurt (245g)

1 tbsp Hemp Seeds

1 tsp Olive Oil

1 clove Roasted Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the garlic.

  • 2

    Place a whole garlic head (or individual cloves) on a piece of foil, drizzle with a small amount of olive oil, wrap it, and roast in the oven for about 25-30 minutes until soft and caramelized.

  • 3

    Meanwhile, chop the cauliflower and potato into evenly sized pieces and add them to a pot of boiling salted water. Cook until they are fork-tender, about 15-20 minutes.

  • 4

    Drain the vegetables and transfer them to a large bowl. Squeeze the roasted garlic out of its skin and add it to the mix.

  • 5

    Stir in the nonfat Greek yogurt and olive oil, then mash the vegetables until smooth. For a creamier texture, you can use an immersion blender.

  • 6

    Gently fold in the hemp seeds, and season with salt and pepper to taste.

  • 7

    Serve warm, enjoying the blend of creamy textures and the aromatic roasted garlic flavor.