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

Experience a delightful twist on a classic comfort dish with crispy, oven-roasted cauliflower and extra firm tofu cubes enveloped in a light chickpea batter, tossed in a zesty buffalo sauce, and finished with a cool, tangy Greek yogurt ranch drizzle. This vibrant dish offers a satisfying crunch, a burst of spicy flavor, and a refreshing creamy finish.

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NUTRITION

401kcal
Protein
38.5g
Fat
10.8g
Carbs
44.6g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower Florets

150g Extra Firm Tofu

40g Chickpea Flour

1 tbsp Buffalo Sauce

100g Nonfat Greek Yogurt

1 tsp Garlic Powder

1 tsp Smoked Paprika

5g Fresh Parsley

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PREPARATION

  • 1

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

  • 2

    Drain the extra firm tofu, press out excess moisture, and cut it into bite-sized cubes.

  • 3

    In a large bowl, combine the chickpea flour, garlic powder, smoked paprika, and a pinch of salt and pepper.

  • 4

    Add the cauliflower florets and tofu cubes to the bowl, tossing them in the flour mixture until evenly coated.

  • 5

    Arrange the coated cauliflower and tofu on the prepared baking sheet in a single layer. Lightly spray or drizzle with a small amount of oil if desired.

  • 6

    Bake for approximately 25 minutes, turning halfway through, until the cauliflower and tofu are crispy and lightly golden.

  • 7

    Once baked, transfer the items back to the bowl and gently toss with the buffalo sauce until well coated.

  • 8

    For the ranch drizzle, mix the nonfat Greek yogurt with finely chopped fresh parsley, a pinch of salt, and pepper.

  • 9

    Plate the crispy buffalo cauliflower and tofu, then drizzle the ranch mixture generously over the top before serving 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

Experience a delightful twist on a classic comfort dish with crispy, oven-roasted cauliflower and extra firm tofu cubes enveloped in a light chickpea batter, tossed in a zesty buffalo sauce, and finished with a cool, tangy Greek yogurt ranch drizzle. This vibrant dish offers a satisfying crunch, a burst of spicy flavor, and a refreshing creamy finish.

NUTRITION

401kcal
Protein
38.5g
Fat
10.8g
Carbs
44.6g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower Florets

150g Extra Firm Tofu

40g Chickpea Flour

1 tbsp Buffalo Sauce

100g Nonfat Greek Yogurt

1 tsp Garlic Powder

1 tsp Smoked Paprika

5g Fresh Parsley

PREPARATION

  • 1

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

  • 2

    Drain the extra firm tofu, press out excess moisture, and cut it into bite-sized cubes.

  • 3

    In a large bowl, combine the chickpea flour, garlic powder, smoked paprika, and a pinch of salt and pepper.

  • 4

    Add the cauliflower florets and tofu cubes to the bowl, tossing them in the flour mixture until evenly coated.

  • 5

    Arrange the coated cauliflower and tofu on the prepared baking sheet in a single layer. Lightly spray or drizzle with a small amount of oil if desired.

  • 6

    Bake for approximately 25 minutes, turning halfway through, until the cauliflower and tofu are crispy and lightly golden.

  • 7

    Once baked, transfer the items back to the bowl and gently toss with the buffalo sauce until well coated.

  • 8

    For the ranch drizzle, mix the nonfat Greek yogurt with finely chopped fresh parsley, a pinch of salt, and pepper.

  • 9

    Plate the crispy buffalo cauliflower and tofu, then drizzle the ranch mixture generously over the top before serving warm.