YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Ranch Drizzle
Enjoy a twist on a classic with tender, roasted cauliflower bites coated in a light, crispy chickpea batter and tossed in a tangy buffalo sauce. Finished with a refreshing, protein-boosted fat-free Greek yogurt ranch drizzle and a sprinkle of crunchy roasted chickpeas, this dish delivers satisfying crunch, flavor, and balanced nutrition perfect for a wholesome dinner.
INGREDIENTS
1/2 head Cauliflower (300g)
1/4 cup Chickpea Flour (30g)
1/2 cup Unsweetened Almond Milk (120ml)
1/2 tsp Baking Powder
1/2 tsp Garlic Powder
1/4 tsp Salt
1/4 cup Hot Sauce (60ml)
1/2 tbsp Light Butter (7g, melted)
1/4 cup Roasted Chickpeas (41g)
3/4 cup Fat-Free Greek Yogurt (180g)
1/4 tsp Dried Dill
1/4 tsp Dried Parsley
1/8 tsp Extra Garlic Powder (for ranch)
Pinch of Black Pepper
PREPARATION
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets and pat dry.
In a bowl, whisk together the chickpea flour, almond milk, baking powder, garlic powder, and salt until a smooth batter forms.
Toss the cauliflower florets in the batter until evenly coated.
In a separate bowl, mix the hot sauce with melted light butter. Gently toss the battered cauliflower in the buffalo sauce until well coated.
Spread the cauliflower evenly on the prepared baking sheet. Roast in the oven for 20-25 minutes, turning once halfway through, until crisp and lightly browned.
While the cauliflower roasts, prepare the ranch drizzle by combining fat-free Greek yogurt, dried dill, dried parsley, extra garlic powder, and a pinch of black pepper in a small bowl. Adjust seasoning as desired.
Once the cauliflower is done, transfer to a serving plate. Sprinkle roasted chickpeas over the top for added crunch and protein.
Drizzle the ranch mixture generously over the crispy buffalo cauliflower. Serve immediately and enjoy!