NUTRITION

SERVINGS

INGREDIENTS

200g Cauliflower Florets

150g Extra Firm Tofu

100g Nonfat Plain Greek Yogurt

30g Chickpea Flour

40g Roasted Chickpeas

2 tbsp Buffalo Sauce

2 tbsp Fresh Parsley

2 tbsp Fresh Dill

1 clove Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

• 1

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

• 2

  Break the cauliflower into bite-sized florets. In a bowl, combine the chickpea flour with a pinch of salt and pepper. Lightly toss the cauliflower florets in the chickpea flour until evenly coated.

• 3

  Place the coated cauliflower on the baking sheet and drizzle 1 tablespoon of buffalo sauce over them. Bake for 20-25 minutes, flipping halfway, until they become crispy and slightly charred.

• 4

  While the cauliflower bakes, press the extra firm tofu gently to remove excess moisture and cut into 1-inch cubes. Toss tofu cubes with a small drizzle of buffalo sauce, salt, and pepper, then spread on a separate baking sheet. Roast in the oven for 20 minutes until edges are golden.

• 5

  For the herb ranch drizzle, mix the Greek yogurt with finely chopped parsley, dill, minced garlic, lemon juice, salt, and pepper. Adjust seasoning to taste.

• 6

  Once both cauliflower and tofu are crisp, remove from the oven. In a serving bowl, combine the baked cauliflower and tofu.

• 7

  Drizzle the prepared herb ranch over the top and sprinkle with roasted chickpeas for an added crunch.

• 8

  Serve immediately and enjoy the balance of spicy, crispy, and cooling flavors.