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 these crispy buffalo cauliflower bites tossed in a spicy buffalo sauce, paired with a creamy Greek yogurt ranch drizzle. The dish features a light chickpea flour coating that crisps up beautifully, and a tangy finish from the homemade ranch. Perfect for a satisfying meal that's both bold in flavor and mindful of your nutritional goals.

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NUTRITION

562kcal
Protein
36g
Fat
19.5g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower, raw

1/2 cup Chickpea Flour (60g)

3/4 cup Nonfat Greek Yogurt (170g)

2 tbsp Buffalo Sauce

1 tbsp Olive Oil

1 tsp Spices (Garlic Powder, Onion Powder, Salt, Pepper)

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PREPARATION

  • 1

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

  • 2

    Break the cauliflower into bite-sized florets and rinse them well, then pat dry.

  • 3

    In a medium bowl, whisk together the chickpea flour with a pinch of garlic powder, onion powder, salt, and pepper. Add olive oil and a couple of tablespoons of water to create a smooth batter.

  • 4

    Toss the cauliflower florets in the batter until evenly coated.

  • 5

    Arrange the coated florets on the baking sheet and bake for 20-25 minutes, flipping halfway through, until they are crispy and lightly golden.

  • 6

    Meanwhile, in a small bowl, mix the nonfat Greek yogurt with a pinch of garlic powder, onion powder, salt, pepper, and a small drizzle of water if needed to thin it out into a drizzle consistency.

  • 7

    Once the cauliflower is baked, transfer it to a large bowl and toss with the buffalo sauce until evenly coated.

  • 8

    Drizzle the Greek yogurt ranch over the buffalo cauliflower and serve immediately.

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 these crispy buffalo cauliflower bites tossed in a spicy buffalo sauce, paired with a creamy Greek yogurt ranch drizzle. The dish features a light chickpea flour coating that crisps up beautifully, and a tangy finish from the homemade ranch. Perfect for a satisfying meal that's both bold in flavor and mindful of your nutritional goals.

NUTRITION

562kcal
Protein
36g
Fat
19.5g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower, raw

1/2 cup Chickpea Flour (60g)

3/4 cup Nonfat Greek Yogurt (170g)

2 tbsp Buffalo Sauce

1 tbsp Olive Oil

1 tsp Spices (Garlic Powder, Onion Powder, Salt, Pepper)

PREPARATION

  • 1

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

  • 2

    Break the cauliflower into bite-sized florets and rinse them well, then pat dry.

  • 3

    In a medium bowl, whisk together the chickpea flour with a pinch of garlic powder, onion powder, salt, and pepper. Add olive oil and a couple of tablespoons of water to create a smooth batter.

  • 4

    Toss the cauliflower florets in the batter until evenly coated.

  • 5

    Arrange the coated florets on the baking sheet and bake for 20-25 minutes, flipping halfway through, until they are crispy and lightly golden.

  • 6

    Meanwhile, in a small bowl, mix the nonfat Greek yogurt with a pinch of garlic powder, onion powder, salt, pepper, and a small drizzle of water if needed to thin it out into a drizzle consistency.

  • 7

    Once the cauliflower is baked, transfer it to a large bowl and toss with the buffalo sauce until evenly coated.

  • 8

    Drizzle the Greek yogurt ranch over the buffalo cauliflower and serve immediately.