YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Creamy Cashew Ranch
Enjoy a twist on a favorite comfort food with this vibrant dish featuring oven-roasted cauliflower tossed in a tangy buffalo sauce and served alongside a luscious, dairy-free cashew ranch dressing. The crisp coating made with lightly blended chickpeas adds an extra layer of satisfying crunch, making this meal a perfect balance of spicy, creamy, and crunchy textures.
INGREDIENTS
6 cups Cauliflower Florets
0.75 cup Canned Chickpeas
2 tbsp Buffalo Sauce
1/4 cup Raw Cashews
2 tbsp Unsweetened Almond Milk
1 tbsp Nutritional Yeast
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Smoked Paprika
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a food processor, blend the 0.75 cup of canned chickpeas with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, a pinch of salt, and a little water (if necessary) to create a slightly chunky coating paste.
In a large bowl, gently toss the cauliflower florets with the chickpea paste until they're evenly coated.
Spread the coated cauliflower out on the baking sheet and bake for about 20 minutes.
While the cauliflower bakes, prepare the creamy cashew ranch dressing by blending the 1/4 cup raw cashews, 2 tablespoons unsweetened almond milk, 1 tablespoon nutritional yeast, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, salt, and pepper. Add a bit of water if needed to achieve a smooth, drizzly consistency.
After 20 minutes of baking, remove the cauliflower from the oven and drizzle 2 tablespoons of buffalo sauce over it. Toss gently to coat.
Return the buffalo-coated cauliflower to the oven and bake for an additional 5-7 minutes until crispy and slightly charred on the edges.
Plate the crispy buffalo cauliflower and serve it with a generous drizzle or a side of the creamy cashew ranch dressing.