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, plant-powered dish featuring oven-roasted cauliflower coated in a chickpea-flour crisp and smothered in a tangy buffalo sauce, all elevated by a creamy Greek yogurt ranch drizzle. Perfect as a hearty meal for breakfast, lunch, or dinner, this recipe pairs bold flavors with a satisfying protein boost.

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NUTRITION

483kcal
Protein
35.1g
Fat
9g
Carbs
64.8g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

1/2 cup Chickpea Flour (60g)

1 tablespoon Buffalo Hot Sauce

1 teaspoon Olive Oil Spray

3/4 cup Greek Yogurt (170g)

1 teaspoon Ranch Seasoning

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

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PREPARATION

  • 1

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

  • 2

    Cut the cauliflower into bite-sized florets and pat them dry.

  • 3

    In a large bowl, combine chickpea flour, garlic powder, onion powder, and a pinch of salt. Toss the cauliflower florets in the dry mixture until evenly coated. For extra crispiness, lightly spray with olive oil.

  • 4

    Place the coated florets on the baking sheet in a single layer. Roast in the oven for about 25-30 minutes, flipping halfway through, until golden and crispy.

  • 5

    While the cauliflower is baking, prepare the ranch drizzle by mixing the Greek yogurt with ranch seasoning until well combined.

  • 6

    Once the cauliflower is done, transfer to a serving bowl, drizzle with buffalo hot sauce evenly, and finish with a generous swirl of the Greek yogurt ranch mixture.

  • 7

    Serve immediately and enjoy the perfect blend of crispy, spicy, and creamy flavors.

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, plant-powered dish featuring oven-roasted cauliflower coated in a chickpea-flour crisp and smothered in a tangy buffalo sauce, all elevated by a creamy Greek yogurt ranch drizzle. Perfect as a hearty meal for breakfast, lunch, or dinner, this recipe pairs bold flavors with a satisfying protein boost.

NUTRITION

483kcal
Protein
35.1g
Fat
9g
Carbs
64.8g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

1/2 cup Chickpea Flour (60g)

1 tablespoon Buffalo Hot Sauce

1 teaspoon Olive Oil Spray

3/4 cup Greek Yogurt (170g)

1 teaspoon Ranch Seasoning

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

PREPARATION

  • 1

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

  • 2

    Cut the cauliflower into bite-sized florets and pat them dry.

  • 3

    In a large bowl, combine chickpea flour, garlic powder, onion powder, and a pinch of salt. Toss the cauliflower florets in the dry mixture until evenly coated. For extra crispiness, lightly spray with olive oil.

  • 4

    Place the coated florets on the baking sheet in a single layer. Roast in the oven for about 25-30 minutes, flipping halfway through, until golden and crispy.

  • 5

    While the cauliflower is baking, prepare the ranch drizzle by mixing the Greek yogurt with ranch seasoning until well combined.

  • 6

    Once the cauliflower is done, transfer to a serving bowl, drizzle with buffalo hot sauce evenly, and finish with a generous swirl of the Greek yogurt ranch mixture.

  • 7

    Serve immediately and enjoy the perfect blend of crispy, spicy, and creamy flavors.