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 twist on traditional buffalo wings with roasted cauliflower florets coated in a lightly seasoned chickpea flour batter, baked to a crisp and tossed in a tangy buffalo sauce, then drizzled with a cool, creamy non-fat Greek yogurt ranch sauce. This dish is a fulfilling blend of textures and flavors, perfect for a light yet satisfying meal.

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NUTRITION

533kcal
Protein
32g
Fat
17.4g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

1 head cauliflower (approx. 600g)

1/3 cup chickpea flour (approx. 40g)

1/4 cup water (approx. 60g)

1 tsp garlic powder

1 tsp paprika

1 pinch salt

1 pinch black pepper

1 tbsp olive oil

2 tbsp buffalo sauce

1/2 cup non-fat Greek yogurt (approx. 120g)

1 tbsp fresh dill, chopped

1 tbsp lemon juice

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the cauliflower into bite-sized florets and set aside.

  • 3

    In a bowl, combine chickpea flour, water, garlic powder, paprika, salt, and black pepper to form a smooth batter.

  • 4

    Toss the cauliflower florets in the batter until evenly coated.

  • 5

    Drizzle olive oil over the coated florets and spread them out on the baking sheet.

  • 6

    Bake the cauliflower for 25-30 minutes, flipping halfway through to ensure even crispiness.

  • 7

    While the cauliflower is baking, mix together the non-fat Greek yogurt, buffalo sauce, fresh dill, and lemon juice to create the ranch drizzle.

  • 8

    Once baked, remove the cauliflower from the oven and drizzle the prepared ranch sauce over the top, or serve it on the side for dipping.

  • 9

    Enjoy your crispy buffalo cauliflower either as a hearty snack or as a main dish paired with your favorite greens.

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 twist on traditional buffalo wings with roasted cauliflower florets coated in a lightly seasoned chickpea flour batter, baked to a crisp and tossed in a tangy buffalo sauce, then drizzled with a cool, creamy non-fat Greek yogurt ranch sauce. This dish is a fulfilling blend of textures and flavors, perfect for a light yet satisfying meal.

NUTRITION

533kcal
Protein
32g
Fat
17.4g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

1 head cauliflower (approx. 600g)

1/3 cup chickpea flour (approx. 40g)

1/4 cup water (approx. 60g)

1 tsp garlic powder

1 tsp paprika

1 pinch salt

1 pinch black pepper

1 tbsp olive oil

2 tbsp buffalo sauce

1/2 cup non-fat Greek yogurt (approx. 120g)

1 tbsp fresh dill, chopped

1 tbsp lemon juice

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the cauliflower into bite-sized florets and set aside.

  • 3

    In a bowl, combine chickpea flour, water, garlic powder, paprika, salt, and black pepper to form a smooth batter.

  • 4

    Toss the cauliflower florets in the batter until evenly coated.

  • 5

    Drizzle olive oil over the coated florets and spread them out on the baking sheet.

  • 6

    Bake the cauliflower for 25-30 minutes, flipping halfway through to ensure even crispiness.

  • 7

    While the cauliflower is baking, mix together the non-fat Greek yogurt, buffalo sauce, fresh dill, and lemon juice to create the ranch drizzle.

  • 8

    Once baked, remove the cauliflower from the oven and drizzle the prepared ranch sauce over the top, or serve it on the side for dipping.

  • 9

    Enjoy your crispy buffalo cauliflower either as a hearty snack or as a main dish paired with your favorite greens.