Crispy Buffalo Cauliflower with Herb Ranch Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buffalo Cauliflower with Herb Ranch Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower with Herb Ranch Drizzle

A vibrant twist on a classic favorite: tender cauliflower florets and hearty tofu are coated in a light chickpea batter, oven-roasted to perfection, and tossed in a tangy buffalo sauce. Finished with a creamy herb ranch drizzle made from nonfat Greek yogurt, fresh dill, parsley, and a hint of lemon for brightness, this dish offers a satisfying mix of textures and flavors that's both bold and refreshing.

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NUTRITION

484kcal
Protein
47.8g
Fat
11.6g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower

1/3 cup Chickpea Flour (~40g)

150g Firm Tofu

3 tbsp Buffalo Sauce

1/3 cup Unsweetened Almond Milk

170g Nonfat Greek Yogurt

2 tbsp Fresh Herbs (Dill & Parsley)

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Cut the cauliflower into bite-sized florets and press the firm tofu into cubes.

  • 3

    In a bowl, whisk together chickpea flour and unsweetened almond milk along with a pinch of garlic powder, onion powder, salt, and pepper. Toss the cauliflower and tofu cubes in this batter until well coated.

  • 4

    Spread the battered cauliflower and tofu evenly on the baking sheet. Bake for 25-30 minutes, flipping halfway through, until crispy and lightly golden.

  • 5

    Once baked, transfer the cauliflower and tofu to a large bowl. Drizzle with buffalo sauce and toss gently to coat evenly.

  • 6

    In a separate small bowl, mix the nonfat Greek yogurt, fresh herbs, lemon juice, salt, and pepper to create the herb ranch drizzle.

  • 7

    Serve the crispy buffalo cauliflower and tofu warm, drizzled with the herb ranch sauce for an added burst of freshness.

Crispy Buffalo Cauliflower with Herb Ranch Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buffalo Cauliflower with Herb Ranch Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower with Herb Ranch Drizzle

A vibrant twist on a classic favorite: tender cauliflower florets and hearty tofu are coated in a light chickpea batter, oven-roasted to perfection, and tossed in a tangy buffalo sauce. Finished with a creamy herb ranch drizzle made from nonfat Greek yogurt, fresh dill, parsley, and a hint of lemon for brightness, this dish offers a satisfying mix of textures and flavors that's both bold and refreshing.

NUTRITION

484kcal
Protein
47.8g
Fat
11.6g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower

1/3 cup Chickpea Flour (~40g)

150g Firm Tofu

3 tbsp Buffalo Sauce

1/3 cup Unsweetened Almond Milk

170g Nonfat Greek Yogurt

2 tbsp Fresh Herbs (Dill & Parsley)

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Cut the cauliflower into bite-sized florets and press the firm tofu into cubes.

  • 3

    In a bowl, whisk together chickpea flour and unsweetened almond milk along with a pinch of garlic powder, onion powder, salt, and pepper. Toss the cauliflower and tofu cubes in this batter until well coated.

  • 4

    Spread the battered cauliflower and tofu evenly on the baking sheet. Bake for 25-30 minutes, flipping halfway through, until crispy and lightly golden.

  • 5

    Once baked, transfer the cauliflower and tofu to a large bowl. Drizzle with buffalo sauce and toss gently to coat evenly.

  • 6

    In a separate small bowl, mix the nonfat Greek yogurt, fresh herbs, lemon juice, salt, and pepper to create the herb ranch drizzle.

  • 7

    Serve the crispy buffalo cauliflower and tofu warm, drizzled with the herb ranch sauce for an added burst of freshness.