YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Creamy Cashew Ranch
Enjoy a bold twist on a classic comfort dish with crispy roasted cauliflower tossed in zesty buffalo sauce, paired with a silky, cashew-based ranch and boosted with hearty roasted chickpeas and tender tofu cubes for an extra protein kick. This dish is perfect whether served for breakfast, lunch, or dinner, delighting your taste buds with its spicy tang and creamy finish.
INGREDIENTS
1/2 small head Cauliflower (approx 250g)
3/4 cup cooked Chickpeas (approx 130g)
150 grams Extra-Firm Tofu
1/8 cup Raw Cashews
1 tablespoon Buffalo Sauce
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets and pat dry to ensure extra crispiness.
In a bowl, toss the cauliflower florets with buffalo sauce until evenly coated.
Spread the coated cauliflower on the baking sheet and roast for 20-25 minutes, flipping halfway through, until edges are crispy and lightly charred.
While the cauliflower roasts, drain and pat dry the extra-firm tofu. Cut into cubes and lightly season with salt and pepper. Sauté or bake the tofu cubes until golden.
For the creamy cashew ranch, blend the raw cashews with a splash of water, a pinch of salt, garlic powder, and a squeeze of lemon until smooth and creamy. Adjust water for your desired consistency.
Warm the roasted chickpeas (if preferred, give them a quick crisp in the oven for 5 minutes) and season lightly.
Assemble the dish by combining the roasted buffalo cauliflower, crispy tofu cubes, and roasted chickpeas in a bowl. Drizzle generously with the cashew ranch.
Serve immediately and enjoy the perfect balance of spicy, creamy, and crunchy textures.