YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower Bowl with Creamy Avocado Ranch
Enjoy a hearty bowl featuring crispy, oven-roasted buffalo cauliflower and roasted chickpeas coated lightly in almond flour, all drizzled with a tangy, creamy avocado ranch dressing made with nonfat Greek yogurt. This dish offers a satisfying blend of textures and flavors with a spicy kick balanced by cool, creamy notes, perfect for a vibrant dinner.
INGREDIENTS
200g Cauliflower Florets
0.5 cup Chickpeas (rinsed, drained)
2 tbsp Almond Flour
2 tbsp Buffalo Sauce
0.5 medium Avocado
1 cup Nonfat Greek Yogurt
2 cups shredded Romaine Lettuce
Olive Oil Spray
PREPARATION
Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly spray with olive oil.
In a large bowl, toss the cauliflower florets and chickpeas with the almond flour until evenly coated.
Drizzle the buffalo sauce over the coated cauliflower and chickpeas, and toss until they are thoroughly mixed.
Spread the mixture evenly on the prepared baking sheet. Roast for about 25-30 minutes, turning halfway, until the cauliflower is tender and crispy.
While the cauliflower roasts, prepare the creamy avocado ranch dressing. In a blender or food processor, combine the avocado, nonfat Greek yogurt, a pinch of salt, and a squeeze of lemon juice (if desired) until smooth.
Place the shredded romaine lettuce in a bowl. Once the buffalo cauliflower and chickpeas are done, add them on top of the lettuce.
Drizzle the avocado ranch dressing over the bowl, give a light toss, and serve immediately.