Crispy Buffalo Cauliflower with Ranch Drizzle

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

Crispy Buffalo Cauliflower with Ranch Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower with Ranch Drizzle

Enjoy a satisfying twist on a classic with roasted cauliflower and tofu tossed in zesty buffalo sauce, served with a creamy Greek yogurt ranch drizzle. This dish features a crispy exterior from a light chickpea flour batter, delivering a flavorful balance of tangy heat and cool creaminess that's perfect for any meal of the day.

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NUTRITION

334kcal
Protein
31.6g
Fat
8.2g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower

90g Extra-Firm Tofu

30g Chickpea Flour

30g Buffalo Sauce

125g Nonfat Greek Yogurt

Seasonings (Garlic Powder, Onion Powder, Salt, Pepper) to taste

1 Tbsp Fresh Herbs (Chives, Dill)

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the cauliflower into bite-size florets and press the tofu lightly to remove excess moisture, then cut into small cubes.

  • 3

    In a bowl, combine the chickpea flour with a pinch of garlic powder, onion powder, salt, and pepper.

  • 4

    Lightly toss the cauliflower florets and tofu cubes in the chickpea flour mixture until evenly coated.

  • 5

    Spread the coated vegetables and tofu on the prepared baking sheet in a single layer. Bake for 25-30 minutes, turning halfway through, until crispy and golden.

  • 6

    Meanwhile, in a small bowl, mix the nonfat Greek yogurt with finely chopped fresh herbs, a small pinch of salt, and a bit of pepper to create the ranch drizzle.

  • 7

    Once baked, transfer the crispy cauliflower and tofu to a large bowl and drizzle with buffalo sauce, tossing to coat evenly.

  • 8

    Plate the buffalo cauliflower and top with a generous drizzle of the Greek yogurt ranch sauce. Serve immediately and enjoy!

Crispy Buffalo Cauliflower with Ranch Drizzle

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

Crispy Buffalo Cauliflower with Ranch Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower with Ranch Drizzle

Enjoy a satisfying twist on a classic with roasted cauliflower and tofu tossed in zesty buffalo sauce, served with a creamy Greek yogurt ranch drizzle. This dish features a crispy exterior from a light chickpea flour batter, delivering a flavorful balance of tangy heat and cool creaminess that's perfect for any meal of the day.

NUTRITION

334kcal
Protein
31.6g
Fat
8.2g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower

90g Extra-Firm Tofu

30g Chickpea Flour

30g Buffalo Sauce

125g Nonfat Greek Yogurt

Seasonings (Garlic Powder, Onion Powder, Salt, Pepper) to taste

1 Tbsp Fresh Herbs (Chives, Dill)

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the cauliflower into bite-size florets and press the tofu lightly to remove excess moisture, then cut into small cubes.

  • 3

    In a bowl, combine the chickpea flour with a pinch of garlic powder, onion powder, salt, and pepper.

  • 4

    Lightly toss the cauliflower florets and tofu cubes in the chickpea flour mixture until evenly coated.

  • 5

    Spread the coated vegetables and tofu on the prepared baking sheet in a single layer. Bake for 25-30 minutes, turning halfway through, until crispy and golden.

  • 6

    Meanwhile, in a small bowl, mix the nonfat Greek yogurt with finely chopped fresh herbs, a small pinch of salt, and a bit of pepper to create the ranch drizzle.

  • 7

    Once baked, transfer the crispy cauliflower and tofu to a large bowl and drizzle with buffalo sauce, tossing to coat evenly.

  • 8

    Plate the buffalo cauliflower and top with a generous drizzle of the Greek yogurt ranch sauce. Serve immediately and enjoy!