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 flavorful twist on a classic favorite with this Crispy Buffalo Cauliflower paired with a creamy, tangy Greek yogurt ranch drizzle. The cauliflower florets are coated in a light, chickpea flour batter and baked until crispy, then tossed in a zesty buffalo sauce. Finished with a refreshing homemade ranch drizzle, this dish balances heat and creaminess perfectly, making it a satisfying option for any time of day.

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NUTRITION

393kcal
Protein
34.6g
Fat
4.6g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

1 small head Cauliflower (~300g)

1/3 cup Chickpea Flour (~40g)

1/4 cup Unsweetened Almond Milk (~60g)

2 tbsp Buffalo Sauce

200g Nonfat Greek Yogurt

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly spray it with cooking spray.

  • 2

    Cut the cauliflower into bite-sized florets, ensuring even pieces for uniform cooking.

  • 3

    In a bowl, combine the chickpea flour, almond milk, garlic powder, onion powder, paprika, salt, and pepper to create a smooth batter.

  • 4

    Dip each cauliflower floret into the batter, coating well, then place them on the prepared baking sheet.

  • 5

    Bake the coated cauliflower for 20-25 minutes, turning halfway through, until the edges become crispy and golden.

  • 6

    Once baked, gently toss the cauliflower with buffalo sauce until evenly coated.

  • 7

    For the ranch drizzle, simply spoon the nonfat Greek yogurt into a small bowl and season with a pinch of salt and pepper (adjust to taste).

  • 8

    Drizzle the ranch over the buffalo cauliflower or serve it on the side for dipping. Enjoy this zesty, crave-worthy dish warm.

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 flavorful twist on a classic favorite with this Crispy Buffalo Cauliflower paired with a creamy, tangy Greek yogurt ranch drizzle. The cauliflower florets are coated in a light, chickpea flour batter and baked until crispy, then tossed in a zesty buffalo sauce. Finished with a refreshing homemade ranch drizzle, this dish balances heat and creaminess perfectly, making it a satisfying option for any time of day.

NUTRITION

393kcal
Protein
34.6g
Fat
4.6g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

1 small head Cauliflower (~300g)

1/3 cup Chickpea Flour (~40g)

1/4 cup Unsweetened Almond Milk (~60g)

2 tbsp Buffalo Sauce

200g Nonfat Greek Yogurt

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly spray it with cooking spray.

  • 2

    Cut the cauliflower into bite-sized florets, ensuring even pieces for uniform cooking.

  • 3

    In a bowl, combine the chickpea flour, almond milk, garlic powder, onion powder, paprika, salt, and pepper to create a smooth batter.

  • 4

    Dip each cauliflower floret into the batter, coating well, then place them on the prepared baking sheet.

  • 5

    Bake the coated cauliflower for 20-25 minutes, turning halfway through, until the edges become crispy and golden.

  • 6

    Once baked, gently toss the cauliflower with buffalo sauce until evenly coated.

  • 7

    For the ranch drizzle, simply spoon the nonfat Greek yogurt into a small bowl and season with a pinch of salt and pepper (adjust to taste).

  • 8

    Drizzle the ranch over the buffalo cauliflower or serve it on the side for dipping. Enjoy this zesty, crave-worthy dish warm.