YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Ranch Drizzle
Savor a bold twist on a classic favorite with this crispy buffalo cauliflower dish, enhanced with protein-packed additions of tofu and chickpeas. Oven-roasted and lightly coated in a tangy buffalo sauce and almond flour crust, every bite is perfectly balanced by a cool, creamy Greek yogurt ranch drizzle. This dish marries spicy heat with refreshingly indulgent creaminess for a comforting, health-conscious meal.
INGREDIENTS
1 medium head Cauliflower (300g florets)
150g Firm Tofu
1/2 cup Chickpeas (rinsed)
2 tbsp Buffalo Sauce
1/4 cup Almond Flour
1/2 cup Nonfat Greek Yogurt
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, combine cauliflower florets, cubed firm tofu, and rinsed chickpeas. Drizzle with 1 tablespoon of buffalo sauce and toss to coat evenly.
Sprinkle almond flour over the mixture along with a pinch of salt and pepper. Gently toss so each piece is lightly coated.
Spread the mixture on the baking sheet in a single layer. Drizzle the remaining 1 tablespoon of buffalo sauce over the top.
Roast in the preheated oven for 25-30 minutes until the cauliflower is tender and the tofu and chickpeas are crispy, stirring halfway through for even cooking.
While the vegetables are roasting, prepare the ranch drizzle. In a small bowl, mix the nonfat Greek yogurt, garlic powder, onion powder, and a pinch of salt and pepper until well combined.
Once roasted, remove the tray from the oven and let cool slightly. Drizzle the Greek yogurt ranch over the buffalo cauliflower mixture.
Serve warm and enjoy your crispy, spicy, and protein-packed dish.