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 twist on a classic buffalo bite with crispy oven-roasted cauliflower florets dipped in a zesty buffalo sauce and paired with a cool Greek yogurt ranch drizzle. This dish beautifully marries the crunch of almond flour-coated cauliflower and roasted chickpeas with a tangy, creamy finish – perfect for a satisfying, balanced meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

565kcal
Protein
33g
Fat
18.5g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

2/3 cup canned Chickpeas (110g)

2 tbsp Almond Flour

2 tbsp Buffalo Sauce

3/4 cup Nonfat Greek Yogurt

1/2 tbsp Olive Oil

1 tsp Ranch Seasoning

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Break the cauliflower into bite-sized florets. In a large bowl, toss the cauliflower with 1/2 tbsp olive oil.

  • 3

    In a separate bowl, mix the almond flour with a pinch of salt and pepper. Gently toss the cauliflower florets and drained chickpeas into the almond flour mixture until evenly coated.

  • 4

    Spread the coated cauliflower and chickpeas on the baking sheet, ensuring they are in a single layer.

  • 5

    Roast in the preheated oven for 25-30 minutes, flipping halfway, until the florets are golden and crispy.

  • 6

    Once roasted, transfer the cauliflower and chickpeas to a large bowl. Drizzle with the buffalo sauce and toss gently to coat evenly.

  • 7

    For the ranch drizzle, combine the nonfat Greek yogurt with ranch seasoning. Adjust seasoning to taste.

  • 8

    Plate the buffalo cauliflower with roasted chickpeas and serve with a side of the cool ranch drizzle. Enjoy immediately.

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 twist on a classic buffalo bite with crispy oven-roasted cauliflower florets dipped in a zesty buffalo sauce and paired with a cool Greek yogurt ranch drizzle. This dish beautifully marries the crunch of almond flour-coated cauliflower and roasted chickpeas with a tangy, creamy finish – perfect for a satisfying, balanced meal.

NUTRITION

565kcal
Protein
33g
Fat
18.5g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

2/3 cup canned Chickpeas (110g)

2 tbsp Almond Flour

2 tbsp Buffalo Sauce

3/4 cup Nonfat Greek Yogurt

1/2 tbsp Olive Oil

1 tsp Ranch Seasoning

PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Break the cauliflower into bite-sized florets. In a large bowl, toss the cauliflower with 1/2 tbsp olive oil.

  • 3

    In a separate bowl, mix the almond flour with a pinch of salt and pepper. Gently toss the cauliflower florets and drained chickpeas into the almond flour mixture until evenly coated.

  • 4

    Spread the coated cauliflower and chickpeas on the baking sheet, ensuring they are in a single layer.

  • 5

    Roast in the preheated oven for 25-30 minutes, flipping halfway, until the florets are golden and crispy.

  • 6

    Once roasted, transfer the cauliflower and chickpeas to a large bowl. Drizzle with the buffalo sauce and toss gently to coat evenly.

  • 7

    For the ranch drizzle, combine the nonfat Greek yogurt with ranch seasoning. Adjust seasoning to taste.

  • 8

    Plate the buffalo cauliflower with roasted chickpeas and serve with a side of the cool ranch drizzle. Enjoy immediately.