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 plant-powered twist on a classic favorite! Tender cauliflower florets are coated in a crispy chickpea batter, baked to perfection, tossed in a tangy buffalo sauce, and finished with a cool, creamy nonfat Greek yogurt ranch drizzle. Each bite delivers a perfect balance of spicy heat and refreshing zest, making it an ideal dish for any meal.

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NUTRITION

492kcal
Protein
37.6g
Fat
7.1g
Carbs
74.9g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (~600g)

1/2 cup Chickpea Flour (~60g)

3 Tbsp Buffalo Sauce

1/3 cup Nonfat Greek Yogurt

1/2 tsp Garlic Powder

1/2 tsp Dried Dill

1/2 tsp Dried Chives

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.

  • 2

    Break the cauliflower into bite-sized florets and pat dry.

  • 3

    In a bowl, mix the chickpea flour with a pinch of salt and pepper. Add enough water to create a thick, smooth batter.

  • 4

    Dip each cauliflower floret into the batter ensuring an even coating.

  • 5

    Place the coated florets on the prepared baking sheet and spray lightly with a cooking spray or drizzle a tiny bit of oil if desired.

  • 6

    Bake in the oven for 25-30 minutes, turning halfway through, until the florets are golden and crispy.

  • 7

    Once baked, transfer the florets to a large mixing bowl and toss them with buffalo sauce until evenly coated.

  • 8

    In a small bowl, combine the nonfat Greek yogurt with garlic powder, dried dill, dried chives, salt, and pepper to create the ranch drizzle.

  • 9

    Drizzle the ranch sauce over the buffalo cauliflower or serve on the side for dipping.

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 plant-powered twist on a classic favorite! Tender cauliflower florets are coated in a crispy chickpea batter, baked to perfection, tossed in a tangy buffalo sauce, and finished with a cool, creamy nonfat Greek yogurt ranch drizzle. Each bite delivers a perfect balance of spicy heat and refreshing zest, making it an ideal dish for any meal.

NUTRITION

492kcal
Protein
37.6g
Fat
7.1g
Carbs
74.9g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (~600g)

1/2 cup Chickpea Flour (~60g)

3 Tbsp Buffalo Sauce

1/3 cup Nonfat Greek Yogurt

1/2 tsp Garlic Powder

1/2 tsp Dried Dill

1/2 tsp Dried Chives

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Break the cauliflower into bite-sized florets and pat dry.

  • 3

    In a bowl, mix the chickpea flour with a pinch of salt and pepper. Add enough water to create a thick, smooth batter.

  • 4

    Dip each cauliflower floret into the batter ensuring an even coating.

  • 5

    Place the coated florets on the prepared baking sheet and spray lightly with a cooking spray or drizzle a tiny bit of oil if desired.

  • 6

    Bake in the oven for 25-30 minutes, turning halfway through, until the florets are golden and crispy.

  • 7

    Once baked, transfer the florets to a large mixing bowl and toss them with buffalo sauce until evenly coated.

  • 8

    In a small bowl, combine the nonfat Greek yogurt with garlic powder, dried dill, dried chives, salt, and pepper to create the ranch drizzle.

  • 9

    Drizzle the ranch sauce over the buffalo cauliflower or serve on the side for dipping.