YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower Bowl with Creamy Avocado Ranch
Savor the delightful crunch of buffalo-seasoned roasted cauliflower paired with protein-packed chickpeas and baked tofu, all nestled on a bed of fresh baby spinach and drizzled with a luscious avocado ranch dressing. This bowl delivers a harmonious balance of spice, creaminess, and tang for a satisfying meal any time of day.
INGREDIENTS
1 medium head cauliflower (~200g), cut into florets
0.75 cup roasted chickpeas (~123g)
150g firm tofu, cubed
1/4 avocado (~50g)
1/4 cup nonfat Greek yogurt (~60g)
2 tbsp buffalo sauce
1 cup baby spinach
1 tbsp lime juice
1 tsp garlic powder
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F. Toss the cauliflower florets with 1 tbsp of buffalo sauce, garlic powder, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until slightly crispy.
Meanwhile, press the tofu to remove excess moisture, cut into cubes, and toss with a little salt and pepper. Bake alongside the cauliflower for the last 15 minutes or until lightly golden.
If not already roasted, toss the chickpeas with a pinch of salt, pepper, and a drizzle of olive oil, then roast in the oven at 425°F for about 20 minutes until crispy.
To prepare the creamy avocado ranch, blend the avocado, nonfat Greek yogurt, lime juice, and the remaining 1 tbsp buffalo sauce until smooth. Season with salt and pepper to taste.
Assemble the bowl by placing a bed of baby spinach, then add the roasted cauliflower, chickpeas, and tofu. Drizzle generously with the avocado ranch dressing.
Serve immediately and enjoy the mix of spicy, creamy, and fresh flavors.