Crispy Buffalo Cauliflower with Ranch Drizzle

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

Crispy Buffalo Cauliflower with Ranch Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower with Ranch Drizzle

Enjoy a vibrant twist on classic buffalo wings by combining crispy roasted cauliflower and protein-packed tofu, lightly dusted in almond flour and spices, then tossed in a tangy buffalo sauce. Drizzled with a cool, homemade Greek yogurt ranch, this dish offers a satisfying crunch and a perfect balance of flavors for a wholesome meal.

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NUTRITION

530kcal
Protein
39g
Fat
27g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

150 grams Extra-Firm Tofu

1/3 cup Almond Flour

1/4 cup Buffalo Sauce

1/4 cup Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the cauliflower and break it into bite-sized florets. Drain the tofu and press to remove excess moisture, then cut into cubes.

  • 3

    In a large bowl, combine the cauliflower florets and tofu cubes with almond flour. Season with your choice of garlic powder, salt, and pepper to taste.

  • 4

    Spread the mixture evenly on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes until the cauliflower is tender and the tofu is lightly browned and crispy.

  • 5

    Remove from the oven and immediately toss with the buffalo sauce until evenly coated.

  • 6

    Drizzle the nonfat Greek yogurt over the top to create a cool, creamy ranch finish. Serve warm and enjoy!

Crispy Buffalo Cauliflower with Ranch Drizzle

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

Crispy Buffalo Cauliflower with Ranch Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Cauliflower with Ranch Drizzle

Enjoy a vibrant twist on classic buffalo wings by combining crispy roasted cauliflower and protein-packed tofu, lightly dusted in almond flour and spices, then tossed in a tangy buffalo sauce. Drizzled with a cool, homemade Greek yogurt ranch, this dish offers a satisfying crunch and a perfect balance of flavors for a wholesome meal.

NUTRITION

530kcal
Protein
39g
Fat
27g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

150 grams Extra-Firm Tofu

1/3 cup Almond Flour

1/4 cup Buffalo Sauce

1/4 cup Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the cauliflower and break it into bite-sized florets. Drain the tofu and press to remove excess moisture, then cut into cubes.

  • 3

    In a large bowl, combine the cauliflower florets and tofu cubes with almond flour. Season with your choice of garlic powder, salt, and pepper to taste.

  • 4

    Spread the mixture evenly on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes until the cauliflower is tender and the tofu is lightly browned and crispy.

  • 5

    Remove from the oven and immediately toss with the buffalo sauce until evenly coated.

  • 6

    Drizzle the nonfat Greek yogurt over the top to create a cool, creamy ranch finish. Serve warm and enjoy!