Creamy Cheesy Potato and Cauliflower Bake

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

Creamy Cheesy Potato and Cauliflower Bake

YOUR SOLIN GENERATED RECIPE

Creamy Cheesy Potato and Cauliflower Bake

Enjoy a comforting medley of tender potato and cauliflower baked in a rich, creamy blend of reduced-fat cheddar, Greek yogurt, and a whole egg. This dish perfectly balances velvety textures with a slightly crisp top, making it an adaptable meal for breakfast, lunch, or dinner. Seasoned with a blend of herbs and spices, every bite offers warmth and indulgence while remaining aligned with your nutritional goals.

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NUTRITION

470kcal
Protein
34.4g
Fat
14.1g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

1 cup Cauliflower Florets (107g)

1/2 cup Reduced-Fat Cheddar Cheese (56g)

1/2 cup Non-Fat Greek Yogurt (120g)

1 large Egg (50g)

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1/2 teaspoon Dried Thyme

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Boil the potato (diced into small cubes) and cauliflower florets in lightly salted water for about 5-7 minutes, until just tender. Drain well.

  • 3

    In a mixing bowl, combine the cooked potato and cauliflower with the reduced-fat cheddar cheese, non-fat Greek yogurt, and egg. Stir well to blend all ingredients.

  • 4

    Season the mixture with salt, black pepper, and dried thyme. Mix thoroughly.

  • 5

    Transfer the mixture into a lightly greased baking dish, spreading it evenly.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the top is slightly golden and the bake is heated through.

  • 7

    Allow the dish to cool slightly before serving. Enjoy your creamy, cheesy veggie bake hot as a satisfying meal any time of day.

Creamy Cheesy Potato and Cauliflower Bake

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

Creamy Cheesy Potato and Cauliflower Bake

YOUR SOLIN GENERATED RECIPE

Creamy Cheesy Potato and Cauliflower Bake

Enjoy a comforting medley of tender potato and cauliflower baked in a rich, creamy blend of reduced-fat cheddar, Greek yogurt, and a whole egg. This dish perfectly balances velvety textures with a slightly crisp top, making it an adaptable meal for breakfast, lunch, or dinner. Seasoned with a blend of herbs and spices, every bite offers warmth and indulgence while remaining aligned with your nutritional goals.

NUTRITION

470kcal
Protein
34.4g
Fat
14.1g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

1 cup Cauliflower Florets (107g)

1/2 cup Reduced-Fat Cheddar Cheese (56g)

1/2 cup Non-Fat Greek Yogurt (120g)

1 large Egg (50g)

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1/2 teaspoon Dried Thyme

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Boil the potato (diced into small cubes) and cauliflower florets in lightly salted water for about 5-7 minutes, until just tender. Drain well.

  • 3

    In a mixing bowl, combine the cooked potato and cauliflower with the reduced-fat cheddar cheese, non-fat Greek yogurt, and egg. Stir well to blend all ingredients.

  • 4

    Season the mixture with salt, black pepper, and dried thyme. Mix thoroughly.

  • 5

    Transfer the mixture into a lightly greased baking dish, spreading it evenly.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the top is slightly golden and the bake is heated through.

  • 7

    Allow the dish to cool slightly before serving. Enjoy your creamy, cheesy veggie bake hot as a satisfying meal any time of day.