YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Ranch Drizzle
Savor the crunch and spice of roasted buffalo cauliflower paired with a cool, tangy ranch drizzle. Crisp battered cauliflower and cubes of baked firm tofu deliver satisfying texture, while a vibrant, homemade buffalo sauce provides a bold kick, balanced perfectly by a creamy, herbed Greek yogurt ranch for a meal that's both exciting and wholesome.
INGREDIENTS
1 cup (200g) Cauliflower florets
200g Firm Tofu
30g Chickpea Flour
1 tbsp Olive Oil
3 tbsp Buffalo Hot Sauce
0.75 cup (170g) Non-Fat Greek Yogurt
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Paprika
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, combine chickpea flour, garlic powder, onion powder, paprika, salt, and pepper. Stir in olive oil and a splash of water to create a smooth batter.
Add cauliflower florets and tofu cubes to the bowl, gently tossing them in the batter until evenly coated.
Spread the coated cauliflower and tofu in a single layer on the baking sheet. Bake for 25-30 minutes, flipping halfway through, until they become crispy and lightly golden.
Once baked, transfer the crispy cauliflower and tofu to a mixing bowl and drizzle with buffalo hot sauce. Toss gently to evenly coat with the sauce.
For the ranch drizzle, mix the non-fat Greek yogurt with a pinch of salt, pepper, and additional garlic powder if desired. Drizzle this over the buffalo cauliflower shortly before serving.
Serve immediately and enjoy the perfect balance of spicy, tangy, and creamy flavors.