Creamy Cauliflower Mashed Potatoes with Roasted Garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Mashed Potatoes with Roasted Garlic

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Mashed Potatoes with Roasted Garlic

A deliciously creamy twist on the classic mash, featuring velvety cauliflower combined with tender Yukon Gold potatoes, enriched with a tangy boost of nonfat Greek yogurt, a subtle hit of Parmesan, and perfectly roasted garlic. The result is a harmonious blend of flavors and textures that makes for a satisfying comfort dish, ideal for any meal time.

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NUTRITION

512kcal
Protein
36g
Fat
18.5g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

2 cups cauliflower florets (200g)

1 medium Yukon Gold potato (150g)

1 cup nonfat Greek yogurt (245g)

2 tbsp grated Parmesan cheese (10g)

1 head roasted garlic (40g)

1 tbsp unsalted butter (14g)

1 tsp extra virgin olive oil (5g)

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the top off a head of garlic, drizzle with a little olive oil, wrap in foil, and roast for about 35-40 minutes until soft and caramelized.

  • 2

    Meanwhile, peel and cube the Yukon Gold potato and break the cauliflower into florets. Steam both until tender, about 15 minutes.

  • 3

    In a large saucepan, combine the steamed cauliflower and potato. Add the roasted garlic (squeeze the softened cloves out of their skins) along with the nonfat Greek yogurt, grated Parmesan, unsalted butter, and olive oil.

  • 4

    Mash the mixture with a potato masher or blend briefly for a smoother texture. Season with salt and black pepper to taste.

  • 5

    Serve warm as a comforting side or a satisfying main dish for breakfast, lunch, or dinner.

Creamy Cauliflower Mashed Potatoes with Roasted Garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Mashed Potatoes with Roasted Garlic

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Mashed Potatoes with Roasted Garlic

A deliciously creamy twist on the classic mash, featuring velvety cauliflower combined with tender Yukon Gold potatoes, enriched with a tangy boost of nonfat Greek yogurt, a subtle hit of Parmesan, and perfectly roasted garlic. The result is a harmonious blend of flavors and textures that makes for a satisfying comfort dish, ideal for any meal time.

NUTRITION

512kcal
Protein
36g
Fat
18.5g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

2 cups cauliflower florets (200g)

1 medium Yukon Gold potato (150g)

1 cup nonfat Greek yogurt (245g)

2 tbsp grated Parmesan cheese (10g)

1 head roasted garlic (40g)

1 tbsp unsalted butter (14g)

1 tsp extra virgin olive oil (5g)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the top off a head of garlic, drizzle with a little olive oil, wrap in foil, and roast for about 35-40 minutes until soft and caramelized.

  • 2

    Meanwhile, peel and cube the Yukon Gold potato and break the cauliflower into florets. Steam both until tender, about 15 minutes.

  • 3

    In a large saucepan, combine the steamed cauliflower and potato. Add the roasted garlic (squeeze the softened cloves out of their skins) along with the nonfat Greek yogurt, grated Parmesan, unsalted butter, and olive oil.

  • 4

    Mash the mixture with a potato masher or blend briefly for a smoother texture. Season with salt and black pepper to taste.

  • 5

    Serve warm as a comforting side or a satisfying main dish for breakfast, lunch, or dinner.