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.
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
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Break the cauliflower into bite-sized florets. In a large bowl, toss the cauliflower with 1/2 tbsp olive oil.
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.
Spread the coated cauliflower and chickpeas on the baking sheet, ensuring they are in a single layer.
Roast in the preheated oven for 25-30 minutes, flipping halfway, until the florets are golden and crispy.
Once roasted, transfer the cauliflower and chickpeas to a large bowl. Drizzle with the buffalo sauce and toss gently to coat evenly.
For the ranch drizzle, combine the nonfat Greek yogurt with ranch seasoning. Adjust seasoning to taste.
Plate the buffalo cauliflower with roasted chickpeas and serve with a side of the cool ranch drizzle. Enjoy immediately.